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Combine coconut milk, cream, syrup and sugar in a saucepan over medium heat.
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Stir until mixture comes to a simmer.
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Take off heat.
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Toss in mint leaves and vanilla bean pod.
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Stir, cover for 2 hours.
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Strain mixture and remove leaves and pod.
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Toss in remaining ingredients (except chocolate) and blend with immersion blender.
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Pour into airtight container and chill for at least 2 hours.
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Pour mixture into ice cream maker following manufacturer's instructions. The Cuisinart took about 20 min.
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During the last few minutes, add in the chocolate to blend.
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Pour ice cream into lined bread mold and cover.
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Chill in freezer for at least 4 hours.