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1
In a saucepan over medium heat, add all but 1/4 cup of the coconut milk, coconut cream, and mint. Stir frequently to prevent scorching. Once cream bubbles around the edges, turn heat off and let the mint steep for 1-2 hours.
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2
After steeping, strain mint out of mixture and add sugar, salt, and vanilla. Add cornstarch to reserved coconut milk, and mix until there are no lumps. Add to the pot. Bring saucepan up to a gentle boil, stirring consistently, until mixture thickens, about 5-7 minutes.
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3
Transfer to a shallow casserole pan and allow to cool for 10 minutes. Place a sheet of plastic wrap in direct contact with the surface of the ice cream base. This will prevent it from developing a skin. Place in refrigerator and allow to completely chill, 3-4 hours.
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4
Remove base from refrigerator and add to ice cream machine. Turn machine on and churn for 15 minutes.
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5
While ice cream begins to churn, add chocolate chips and oil to a microwave-safe bowl and microwave on high for 30 seconds. Remove from microwave and mix. If chunks of chocolate still remain, microwave for an additional 15 seconds.
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6
When ice cream has churned for 15 minutes, it's time to add the melted chocolate. Adding the chocolate in its melted form while ice cream continues to churn makes for perfect shards of chocolate in your ice cream. In 4 batches, slowly pour in the melted chocolate, allowing time after each addition, for it to make its way all around.
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7
Once all chocolate has been evenly distributed, move to a freezer-safe container with a lid, and freeze for 3-4 hours.
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8
To serve, top with toasted coconut, a sprig of mint, and chopped walnuts.
