In a medium-sized saucepan, combine coconut cream, milk, vanilla bean and sugar. Stir over very low heat until the sugar dissolves. Take it off the heat.
Tear up the mint and basil ( if using) leaves roughly and add to the cream mixture. Let it steep for 20-30 minutes.
Strain it in a big bowl. Press down hard on the leaves to make sure you get every last bit of those essential oils. Discard the herbs. Vanilla bean can be washed, dried and used to make vanilla sugar or vanilla extract.
If using ice-cream maker – Chill the mixture and freeze in your ice cream maker according to manufacturer’s instructions. Add some chocolate chunks right at the last-minute of churning.
By hand – Pour the mixture in a large bowl and freeze it without the chocolate chunks for 1 to 2 hours. Take it out of the freezer and beat vigorously with a whisk/ electric beater or simply blitz it in your blender. Pour it back in the bowl and freeze again. Repeat this process 2 more times. Every time you whisk or blend this, you are breaking down the ice particles and making the mixture smoother. The last time you blend it, add the chocolate chunks. Pour this in an airtight container and freeze for 6 to 8 hours or overnight.
For the sauce, just heat the two ingredients in a small saucepan over very low heat. Keep stirring till the chocolate melts. Take it of the heat and mix well to get a thick glossy sauce.