Step 1

Pour almond milk into ice cube trays; freeze until frozen, about 8 hours.

Step 2

Transfer the frozen almond milk cubes to a food processor. Add coconut cream, peppermint extract, green food coloring and bananas; process until smooth, about 2 minutes, scraping down the sides with a rubber spatula as needed.

Step 3

Add chocolate chunks to the food processor; pulse until the chocolate chunks are well distributed and slightly smaller in size, 10 to 15 pulses.

Step 4

Transfer the mixture to an airtight freezer-safe container; freeze until firm, about 30 minutes. Top each serving with chocolate chunks and mint sprigs, if desired.