In a large bowl, combine sweetened condensed milk, vanilla extract, peppermint extract and green food coloring to desired color until smooth. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. Fold whipped cream into sweetened condensed milk mixture by hand using a rubber spatula until everything is combined. Stir in chopped chocolate. Pour mixture into a freezer-safe container (I like to use a large loaf pan) and cover tightly with a lid or foil and freeze overnight until firm.
No-Churn Chocolate Chip Mint Ice Cream will stay fresh for up to 6 days stored very tightly in an airtight container in the freezer.