Start by peeling and freezing your Banana (2) the night before. It’s easiest to cut them a bit before freezing. I find a mason jar works wonders to store them in.
For the Coconut Cream (3/4 cup), if you have full fat coconut milk, simply do not shake it and scoop out the cream that has risen to the top.
Add frozen bananas, coconut cream, and Peppermint Oil (1 teaspoon) to a food processor. Process until the mixture becomes like a soft-serve consistency and there doesn’t appear to be any large chunks of bananas.
Add the Vegan Chocolate Chips (1/3 cup) and pulse a few times until they are broken up within the mixture but not completely blended in.
At this point, you can serve immediately for a soft-serve consistency. Or place the ice cream in an airtight container and freeze for 3 or more hours for a more traditional ice cream consistency.