Place the bowl of your ice cream maker in the freezer overnight (or follow the instructions specific to your ice cream maker prior to preparing the ice cream base).
Add all of the ingredients except for the chocolate chips to a blender. Blend until completely smooth (Note: if adding matcha powder, you'll need to blend longer in order to get the powder to incorporate). Taste the mixture for flavor and add additional pure maple syrup if desired.
Set up your ice cream maker and pour the ice cream base into the bowl. Turn your ice cream maker on and allow it to churn until very thick, about 30 minutes. Keeping the ice cream maker on, add the chocolate chips and continue to churn until ice cream maker begins to bog down, about another 10 minutes.
Serve ice cream immediately for soft serve consistency, or transfer to a freezer-safe container and freeze at least 2 hours. Thaw for 5 to 10 minutes before scooping and serving.
Instructions for No Ice Cream Maker:
Prepare the ice cream base by blending all of the ingredients together (except for the chocolate chips). Pour the ice cream base into a freezer-safe container. Freeze for 3 hours, stirring every hour if possible. Stir in the chocolate chips then freeze another 3 to 4 hours, until solid. When ready to serve, thaw the ice cream 5 to 8 minutes before scooping.
*You can replace the maple syrup with honey **To keep this recipe vegan, be sure to use vegan chocolate chips