In a nonstick pan, melt chocolate chips, coconut oil, and instant coffee on medium heat, stirring constantly. When completely melted, pour onto a wax paper lined baking sheet and spread chocolate as thinly as possible. Freeze for at least 30 minutes. Once frozen, use a mallet or spatula to break chocolate sheet into small pieces. Set aside.

Simmer half and half with chopped mint leaves for 30-40 minutes. Strain mint leaves and mix remaining half and half with sugar and matcha powder.

Follow ice cream maker instructions to make ice cream. First add in half and half mixture then add in mocha chips towards the end.