Pour the heavy whipping cream into a mixing bowl. Using a mixer with the whisk attachment(s), beat the whipping cream until soft peaks form.

In a separate bowl, combine the marshmallow cream, milk, mint extract and food coloring (if desired). Stir until combined.

Fold the whipping cream into the marshmallow cream mixture.

Gently stir in the chocolate chips.

Store covered in the refrigerator until serving. For a firmer consistency, store in the freezer. Keep all leftovers in the refrigerator or freezer.