Blend coconut milk and mint in a blender (I used a Vitamix) until the mint is finely chopped. Alternately you can chop the mint very fine with a knife or chop in a food processor.
Transfer mixture to a pot and bring to a boil over low heat.
Once it reaches a boil, remove from heat and let steep for 1 hour.
Pour mixture through a cheesecloth-lined sieve or a fine sieve. You may need to do this twice. If you have a few flecks left that should be fine and shouldn't affect the final product.
Add in MCT oil, stevia, salt and lemon juice.
Place mixture in fridge until chilled, at least an hour or two. (This step will help in the churning process and should result in a better texture.)
Once mixture is chilled, measure out a ¼ cup and place it in a bowl. Sprinkle with gelatin or arrowroot and whisk until combined.
Add 3 Tbsp of boiling water to the mixture and whisk until dissolved.
Add gelatin mixture to ice cream base and whisk until combined. Allow to sit for few minutes.
Pour mixture into an ice cream maker and proceed according to manufacturers' directions.
While the ice cream is churning, make the ganache and let it cool completely before adding it to the ice cream.
Heat the chocolate chips and coconut milk over very low heat, stirring until melted.
In a freezer-safe container, scoop in 1/3 of the ice cream, top with 1/3 of the ganache, then layer another 1/3 of the ice cream, then 1/3 of the ganache, then the remainder of the ice cream and top with the remainder of the ganache.