Transfer your ice cream churning bowl to the freezer to chill overnight. Place the cashews in a shallow bowl and cover with several inches of water. Allow them to soak overnight.

The next day, drain the soaked cashews then add them to a high-speed blender along with the coconut milk, coconut oil, maple syrup, cane sugar, vanilla extract, peppermint flavoring, salt and spinach. Blend on high for 2-3 minutes, until mixture is as smooth as possible, scraping down the sides of the blender as needed.

Once mixture is smooth, place the blender in the freezer for 15-30 minutes to allow it to chill until very cold, but not frozen. Pour it into the ice cream churning bowl and churn the ice cream according to the manufacturer’s instructions. Mine took about 25-30 minutes. Add the chocolate chips and churn until combined.

After the ice cream is firm enough, transfer it to a large freezer-safe container and smooth the top with a spoon. Seal the top tightly and freeze for 4-6 hours, or until firm. Allow to sit out for 15-20 minutes to soften before serving. Store in the freezer for up to 1 week.