Bring the almond milk, mint leaves, heavy cream, sea salt and xylitol to a boil. Remove from heat, stir and cover. Let sit for about an hour.
Pour the liquid through a sieve into a blender. Discard mint leaves.
Add crème fraiche and blend for 10-20 seconds. Add food coloring to desired color.
Lower the speed to low and slowly add the guar gum while blending.
Pour the custard into a bowl and chill overnight.
Stir custard then churn in ice cream maker per its instructions. Once frozen, add cocoa nibs and mix till incorporated.
Transfer to a pre-chilled bowl and store in the freezer for an additional 8 hours before serving.