Blend together canned coconut milk, cashews, non-dairy milk, refined coconut oil, pitted dates, vanilla, salt, peppermint extract, Xanthan gum and sugar or agave nectar. Also add a dozen spinach leaves or food coloring drops for color, if desired.
Chill blended mixture in refrigerator for at least 4 hours or until completely chilled. Then pour mixture into frozen ice cream maker base, add mini chocolate chips and process until softly frozen, about 20-25 minutes.
Serve immediately for soft frozen ice cream, or transfer to a storage container and freeze for another 3-4 hours for firm ice cream.
Make sure your ice cream maker base container is well frozen - at least 8 hours or overnight for best results. Or just keep the base in your freezer all the time, so it's always ready to go!Be sure to use 'Peppermint' extract as opposed to 'Mint' extract. The flavor is different and using the wrong flavoring can make your ice cream taste like toothpaste!I highly recommend anice cream maker. The churning while freezing helps to make a light and airy ice cream. But if no ice cream maker is available, just freeze the mixture in a loaf pan after blending - it's still super delish!!