Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended. Add peppermint extract and optional food coloring. Stir.
Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.
Follow the directions on your electric ice-cream mixture as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice-cream mixture in the refrigerator overnight and then blend in the morning for about 30 minutes.
For your chocolate, add this about halfway through the blending process. Also, you can use chips for this recipe, or as I did, just chop up half of a dark chocolate bar (I seem to find better quality chocolate in bar form).