Place a bowl and electric beaters in the refrigerator, for atleast 30 minutes, so that they turn out to be chilled.

Wash the mint leaves properly and grind them to a fine paste using 2-3 tbsp of milk out of 1 cup of milk.

Take a big and wide bowl and add ice cubes to it, followed by some water.

Now place the another bowl (which was kept in refrigerator for chilling) in the center of the big bowl carrying ice water.

Add the cream and beat it with the electric beater to stiff peaks.

Once its double in volume, add in powdered sugar and again beat it to form peaks.

Once its whipped, add in mint paste and whip for a couple of seconds.

Finally add milk, vanilla essence, green food colour and mix well (no need to beat).

Transfer the mixture to an air tight container and freeze  for a couple of hours. (.. before this, we do taste the mixture to check the sweetness).

When the ice cream is half frozen remove from the freezer.

Whip again for a minute and fold in chocolate chips into it.

Transfer the mixture into container again and place in freezer for getting set.

Once frozen, scoop the mint chocolate chip ice cream and serve after garnishing with fresh mint leaves and chocolate chips.