Beat the heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.

In a separate bowl, stir the sweetened condensed milk, peppermint extract, and a pinch of salt until smooth.

Fold the condensed milk mixture into the whipped cream until no streaks remain, then gently fold in the mini dark chocolate chips.

Transfer to a freezer-safe container, press wax paper directly onto the surface, cover, and freeze for at least 6 hours.

Let sit at room temperature for 5 minutes before scooping. Serve right away.