A refreshing fresh mint chocolate chip ice cream recipe. Use dairy if desired. It's rich and creamy with a little chewiness no matter how you make it.
Heat the almond milk in a 2 to 3-quart saucepan until steaming hot. Add the mint leaves and remove from stove. Stir, smashes the leaves with a wooden spoon to release their oils. Set aside to cool to room temperature. Cover and refrigerate overnight. (I waited 20 hours.) Atleast twice during the chilling/soaking process, crush the leaves to releasemore oil/flavor.
https://glutenfreerecipebox.com/dairy-free-fresh-mint-chocolate-chip-ice-cream/