Whisk together ingredients adding one at a time in the order above until smooth, leaving out the chocolate. (Make sure the coconut milk is smooth, use a blender if necessary, before adding sugar.)
Prepare as you would any other ice cream using an ice cream maker or the freeze and stir method. Before you repack for ripening, stir in the chocolate chips (as many or as little as you desire!) Repack the ice cream and let it ripen overnight in freezer.
Tea (this stuff is godly). If using tea leaves, I’d guess up to 2T dried leaves? I’m not sure. The goal is 1.5-2 times the normal amount. (Try blending 2 or more parts peppermint with up to 1 part spearmint, yummy combo.)
Add two cups of boiling water and cover. Allow to steep hot for 15-30 minutes. Leaving the bags in the water, put in the fridge and chill overnight. If you don’t leave it in overnight make sure it is cold when you make the ice cream!
You also may need to add a little peppermint extract (flavoring may be better as this is not cooked, no alcohol) to make the ice cream taste strong enough. You most certainly will if you don’t leave it to steep overnight. 1/4 tsp of extract is the absolute max!!!!