In a large bowl, beat the half-and-half, almond milk, sugar, almond extract, matcha powder, salt, and arrowroot powder together with a hand mixer on low until well combined. Stir in the pistachios and chocolate chips.

Pour mixture into a glass container and chill in the fridge overnight (or at least for 2 hours).

When ready to finish, stir the mixture, set up your ice cream maker, and turn it on while you pour the mixture into the machine. Let the machine churn for about 20-30 minutes or until it reaches the desired texture.

Store the ice cream in an airtight container in the freezer and allow it to thaw for about 15 minutes prior to scooping and serving.