In a stand mixer with the whisk attachment, or a large bowl with a hand-held whisk, mix together the condensed milk, peppermint extract, and vanilla extract.
Pour in the double cream and whisk for a couple of minutes on a medium-high speed until thick.
Add your green food colouring and continue to whisk until you reach the colour you want.
Continue to whisk the mixture until it is very thick and is able to hold it's self.
Evenly fold through the finely chopped chocolate.
Pour into a freezer proof container/tin, cover with a lid or cling film and freeze for at least 6-8 hours, or overnight!
Remove from the freezer about 30 minutes before you wish to serve and store it in the fridge - as it's homemade, it may be a bit hard straight from the freezer! Serve however you wish and enjoy!
Notes
I serve my ice-cream up with a fresh bit of mint, and a chocolate drizzle, or in a cone - delicious!