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ICE CUBES: At least 6 hours before you wish to enjoy the soft serve, prepare the coconut milk ice cubes.
For the ice cubes, place the coconut milk, cashew butter, mint leaves, peppermint extract, maple syrup, vanilla, matcha (if using), and salt (if using) into a high-speed blender and blend until smooth with no remaining pieces of mint leaves — about 1 minute. Transfer the mixture to an ice cube tray — it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.
SOFT SERVE: To a food processor (our preferred method) or high-speed blender, add all of the coconut milk ice cubes, along with 2 Tbsp (30 ml) of almond milk. Pulse or blend until all of the ice cubes have completely broken down and you have a thick, smooth consistency. You may need to stop and stir a few times to get it moving, or add more almond milk 1 Tbsp (15 ml) at a time until it mixes more easily. If using a blender, use the blender’s tamper, pressing down to help it mix.
Once you have reached a semi-smooth consistency, add in the chocolate chips (starting with the lesser amount and adding more to taste) and pulse/mix until they have evenly dispersed but are still in small, distinct pieces. Enjoy immediately!
If storing for later, place in an airtight container and freeze. Once refrozen, the texture will be firm, scoopable, and creamy but will be much more dense/icy than the fresh soft serve.