In a large bowl, combine whole milk, whipping cream, and granulated sugar, whisking until sugar dissolves.

Whisk in vanilla extract, peppermint schnapps peppermint oil, gel food coloring, and kosher salt.

Cover bowl and refrigerate for at least 12 hours, or overnight.

Whisk chilled base briskly to recombine.

Pour chilled base into ice cream maker, with base frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes, or until the consistency resembles soft serve ice cream. With ice cream maker still churning, add miniature chocolate chips and churn until fully incorporated.

Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.

Scoop homemade mint chocolate chip ice cream in large plastic food storage containers, cardboard pint containers, or reusable silicone ice cream containers. Store in the freezer for up to 1 month. For optimal scooping consistency, allow to stand at room temperature for 10-15 minutes prior to serving.