1. Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hours before blending.
2. When ready to prepare ice cream, steep HALF of your fresh mint leaves in the vegan cream. Bring the cream to a low simmer in a small saucepan and add the mint leaves, then turn to low. Use a wooden spoon or muddler to puncture the mint so it infuses the cream. Keep on low for a few minutes, then kill heat and let cool. Once cooled, strain out the mint leaves and pour the cream right into a blender.
3. Add remaining ingredients, including the drained cashews and remaining fresh mint and blend until creamy and smooth.
4. Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve. A few minutes before your ice cream is ready, add your chocolate chips to the mix to churn into the mix for the final few minutes.
5. Once ready, can eat straight away as a soft serve texture.
6. For a firmer scoop, transfer ice cream to a freezer-safe container and freeze until hard - at least 6 hours, preferably overnight. Will keep in the freezer for up to one week, though best when fresh.
7. Before serving, let thaw on the counter for 10-15 minutes to soften.

Serve and enjoy!