In a blender, combine all ingredients except chocolate chips. If you have a powerful high speed blender, only use the lower settings. The very high speeds will make this chunky (and there's no coming back from it!). It should be smooth.
Pour combined liquid into a freezer-friendly dish (if using ice cream maker, skip to below step). Sprinkle in chocolate chips. Seal and freeze until firm, about 3 hours.
If using ice cream maker, pour combined liquid instead into the ice cream maker and add chocolate chips. Turn on ice cream maker and mix for 25-30 minutes. This will result in a soft-serve texture, which we love! If you want something more firm, put in freezer for another 30 minutes to firm it up.
Serve right out of freezer and enjoy!
**Coconut cream must be used in the recipe, NOT just coconut milk. They sell cans of coconut cream in some natural food stores. You will need just one can of coconut cream. Make sure you use just the cream and not the liquid from the coconut cream can. During the summer I keep my coconut cream in the fridge to help the coconut cream solid.
If you can't find coconut cream: take 2 cans full-fat canned coconut milk and place it in the fridge overnight. Remove from fridge and open, pouring out the liquid and keeping only the solid cream. And sadly, I have found a few brands of coconut milk that due to some kind of stabilizer (not sure which one), it will never solidify in the fridge, so if that happens, it's not you ; ). I have had good success with Thai Kitchen brand.