Prep your containers or container. Simply place some mint chips in the base of each, just enough to be at the bottom. Reserve some to top each container as well. (noted about abouve1/4 c of chips in reserve)
Using a stand mixer, and whisk attachment, place your HEAVY CREAM. CONDENSED MILK, SUGAR FREE PEPPERMINT SYRUP (what I used but you can use EXTRACT from those optoins above) in and mix on high speed for about 3-4 minutes. Conversely, I used our Ninja Kitchen Food processor and blended until light and airy (about1-2 minutes of pulses at 15-30 seconds each.)I also scraped down the sides as I went along to make sure to incorporate everything. See if peaks can form by using a spatula dipped in the cream and pulling up. (don't worry it will and if it does not whip a bit more)
Add green food coloring to the GREEN hue you prefer (optional)
Next, creme de menthe (if you are adding it)
Fold in mint chocolate chips by hand.
Then transfer ice cream mixture to a freezer-safe container ( I suggest a silicone container read post)
Again, sprinkle with more chocolate chips and chocolate sauce.
Freeze for 6 hours to 24 hours until firm. (the outer areas may firm in 6 hours but the entire portion needs 24 hours)
Serve.
Keep Frozen if not using for up to six weeks.