Line an 8-inch round cake pan (or 9-inch loaf pan) with parchment paper and set aside. (Crumpling up the parchment paper first will help it stay in the pan better, just fyi.)

In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and salt to stiff peaks. Be very careful not to overwhip the cream or this will cause it to curdle.

Pour in the sweetened condensed milk, crème de menthe, crème de cacao, mint extract, and food coloring, if using. Gently folding to fully incorporate the ingredients.

Gently stir in the chocolate pieces before pouring into prepared pan.

Chill ice cream in freezer for at least 4 hours, or overnight, before scooping and serving with additional chocolate chunks (or booze!) if desired.