1. Melt the coconut oil and white chocolate in a clean, dry bowl, set over a pan of barely simmering water, stirring occasionally, until the chocolate is smooth and melted.
2. Remove the bowl from the heat and stir in the mint oil. Taste, and add more, if desired. (Mint flavorings can vary in strength and intensity.)
3. Let cool to room temperature, until it’s the consistency of a runny milkshake, or buttermilk. Spoon the shell mixture over scoops of ice cream in a bowl.