Line a 9x5 metal loaf pan with parchment paper. Set aside.
In a large bowl mix the heavy whipping cream until stiff peaks can be held. (see note)
Stir in sweetened condensed milk until uniform in color.
Gently mix in peppermint extract (gradually), vanilla extract and green food coloring. (taste and adjust the peppermint extract if needed)
Fold in crushed cookies and chopped mint chocolate
Pour into prepare pan, smooth the top and sprinkle on the mini chocolate chips.
Place layer of plastic wrap on top of the pan, making sure the plastic wrap touches the surface of the ice cream to prevent ice crystals.
Freeze for 4 hour or overnight.