Warm the cream and mint leaves in a saucepan over medium heat, until steamy. Remove from heat and cover. Let sit for 1 hour.

Remove the mint leaves, squeezing as much liquid out of them as you can. Discard. Pour the cream into a mixing bowl and cover with plastic wrap. Chill in the refrigerator at least 1 hour.

Once the cream is cold, add the condensed milk to the mixing bowl and beat on high speed with a hand mixer until stiff peaks form, about 8-10 minutes. Cover and place in the freezer for 30-45 minutes, until the consistency reaches that of soft serve ice cream.

Melt the chocolate chips in a microwave-safe container at 30 second intervals until desired consistency is reached. Pour the melted chocolate evenly over the ice cream. Using a wooden spoon, quickly swirl the chocolate to break it up into smaller pieces. It will start to freeze quickly. Pour the mixture into an ice cream container with a lid and freeze until ready to serve.