Halve the avocado and scoop the pulp in a bowl.
Very ripe avocados work best! Add coconut milk, mint, powdered Erythritol and stevia.
I keep my coconut milk in the fridge, so it creamed but it's not required in this recipe.
Use the whole can - the cream and the water.
You can use heavy whipping cream or almond milk instead of the coconut milk.
Add vanilla (and optionally mint extract, ideally spearmint) ...
Adding alcohol-based extracts prevents the ice-cream from getting too hard.
...
and blend until smooth.
Place the mixture into the ice-cream maker and process according to the manufacturer's instructions.
It may take anything between 30-60 minutes depending on your ice-cream maker.
If you don't have an ice-cream maker, freeze the coconut milk (or cream) and blend with the rest of ingredients (apart from the chocolate chips).
Then, add the chocolate chips and mix with a spoon.
Meanwhile, chop the dark chocolate into small pieces or use chocolate chips.
When the ice-cream is done, add the chocolate and mix with a spatula to distribute it evenly.
Place in the freezer for 30-60 minutes if the ice-cream is too soft.
Ice-cream straight from the freezer may be too hard but you know the trick.