Chill the coconut milk cans in the refrigerator for at least 24 hours prior to preparation.

In a large mixing bowl, whisk together the chilled coconut milk, maple syrup, peppermint extract, vanilla extract, and sea salt until smooth.

If using matcha powder for color, sift it into the base and whisk thoroughly to avoid clumps.

Pour the mixture into an ice cream maker and churn for approximately 25 minutes or until it reaches a thick, soft-serve consistency.

Fold in the chopped vegan dark chocolate chips during the final minutes of churning.

Transfer the mixture to a pre-chilled freezer-safe container and smooth the top.

Freeze for a minimum of 4 hours to achieve a firm scoopable texture.