The day before making the ice cream, place the cans of coconut milk in the fridge overnight upside down. Plan in advance, as this is a very important step, it will segregate the coconut cream from the coconut water.
Cut the avocados in half, remove the pit and spoon out the avocado flesh into a food processor or high speed blender.
Turn the cans of coconut milk upside down, and open them, the hard coconut cream will be on top now.
Spoon out the coconut cream into the blender and save the remaining coconut water for a smoothie or drink it.
Add maple syrup and mint extract to the blender and blend on medium high speed until fully combined and smooth, about 3-4 minutes.
Pour the ice cream mixture into a freezer safe bowl, stir in the chocolate chips, cover the top with plastic wrap, close the bowl and place in the freezer for 6 hours or overnight.
Before serving, let the ice cream stand at room temperature for 10-15 minutes.