Place the coconut milk, mint leaves, honey, vanilla and moringa powder into a high-speed blender until smooth.
In a small bowl, pour hot water and add in the gelatin. Mix until well combined and let sit for 5 minutes.
Next, add the gelatin to the blender with the coconut mixture and blend until smooth.
Line a loaf pan with parchment paper. Pour the coconut milk mixture into the load pan and then add in the chocolate chips.
Place in the freezer for 4 hours for soft serve or 8 hours for firm. You will need to allow the ice cream to sit for 20 minutes on the counter if you leave it for longer than 8 hours.
