Add the bananas and coconut milk into the food processor (without adding any other liquid) and process until you obtain a smooth cream.

Add the peppermint extract and pulse to incorporate.

Transfer the mixture into an ice cream container and freeze for at least two hours.

Melt the chocolate in a sauce pan over low heat.

Scoop the ice cream into serving bowls, drizzle with melted chocolate, garnish with fresh mint leaves and serve.