In a medium mixing bowl, combine the condensed milk and peppermint using a hand whisk or fork. Mix thoroughly until the peppermint is fully incorporated.

In a large mixing bowl, using an electric hand mixer, whip your cream heavily for 4 minutes or until the cream reaches a fluffy, softened-butter type consistency.

When your cream is fully whipped, fold in your condensed milk mixture. Mix lightly for about a minute or until mixtures are fully combined. Your mixture will still be pretty thick.

Add 6 drops of green food coloring and stir ice cream with a hand whisk. This will give your ice cream a light green tint. If you desire a darker shade of green, add a drop at a time until you reach your shade of choice. Be sure not to over stir your ice cream!

Add in chocolate chunks. Your mixture will be thick and your chocolate chunks should suspend nicely.

Pour ice cream into a 9x5” loaf pan and place inside the freezer for 6 hours or overnight.

When chill time is complete, remove from the freezer and serve ice cream with a waffle cone or bowl.