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Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
In a separate small bowl, whisk together the sweetened condensed milk, peppermint extract, and green food coloring until combined.
Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the chopped chocolate.
Pour the mint chocolate chip ice cream into a 9x5x3 inch metal loaf pan, cover with aluminum foil, and freeze until solid and scoopable, 5-6 hours.