Chill a mixing bowl and a freezer-safe container in the freezer for 30 minutes.
The day before making the ice cream, place the cans of coconut milk in the fridge upside down and let them sit overnight. This will separate the coconut cream from the coconut water.
Cut the avocados in half, remove the pits, and spoon the flesh into a food processor or high-speed blender.
Turn the cans of coconut milk upside down, open them, and spoon the hard coconut cream into the blender. Save the remaining coconut water for a smoothie or drink.
Add maple syrup and mint extract and blend on medium-high speed until smooth, about 3-4 minutes.
Pour the mixture into the chilled bowl and stir in the vegan chocolate chips.
Transfer to the chilled container, cover with plastic wrap touching the surface of the ice cream, and freeze for at least 6 hours or overnight.
Before serving, let it sit at room temperature for 20-30 minutes for easier scooping.
Serve and enjoy!
