Once boiling, add sugar and mix until dissolved. Stir in Creme de Menthe syrup.
Allow to chill overnight in refrigerator. Once completely chilled, transfer to loaf pan.
Place coconut mixture in freezer. Every 30 minutes use handheld mixture to beat mixture. Continue to do this for three hours. Fold in chopped chocolate.
Ice cream can either be eaten right away or left in freezer to completely harden.
If eating the next day, allow to thaw at least 10 minutes before eating.
Recipe by The Emotional Baker at https://theemotionalbaker.com/vegan-mint-chocolate-chip-ice-cream/