Pit and chop dates. Cover with water and soak for 3-4 hours.
Drain the soaking water from the almonds. You will have about 3 1/2 C almonds. Thoroughly blend the almonds with water in this proportion: 1 C almonds + 3/4 C water. You will have a large amount of almond mush.
Put the almond mush through a centrifugal juicer to collect almond milk - you'll get about 4 C. Reserve the dry almond pulp/meal for cookies or crackers or for thickening yogurt.
Bring 3 C almond milk to 100° F. Add 1 C mint leaves. Let steep for 2-3 hours.
Drain water from dates and reserve it for sweetening elsewhere.
Blend 1 C almond milk with dates until smooth. Add the remaining 2 C almond milk and blend some more. Put the blender in the refrigerator for 1 hour.
Start melting the chocolate in a double boiler in a container that you can easily pour from.
Start the ice cream maker turning. Add the milk/date/mint mixture through the top.
When the turning is almost complete, intermittently drizzle in the melted chocolate. Not too fast. The turning should not be interrupted.
When the turning is complete quickly store the thickened mixture in small batches in the freezer.
Since making almond milk is rather involved you could, of course, make more than 4 C for later use. It does not keep well, however, so use it quickly. Make some more ice cream tomorrow!