Soak your cashews overnight so that water completely covers them. If you are short on time boil water and then add the water to a bowl with the cashews and let sit for at least 30 minutes to soften.
Once your cashews are soft, drain the water. Add the cashews, 1 can of coconut milk plus 1 cup of just coconut cream, peppermint extract, dates and the mint leaves (if using) to a high-speed blender.
Blend until smooth. Taste test, see if you want it to be sweeter or more pepperminty.
Line a loaf pan with parchment paper and pour the mixture into the pan. Freeze for 3 hours.
After 3 hours, remove from the freezer. Break apart the ice cream, and re-blend it. Pour back into the loaf pan. At this point add in the chocolate. I liked the texture better of shaved chocolate but chopped chocolate works nicely here too. So it's your choice on what state you want the chocolate in.
Place back in the freezer for 2 hours. Then enjoy.
If saving for another day, place ice cream in a sealed container or cover with a plastic wrap, or beeswax paper.
Remove from the freezer 20 minutes before enjoying to let thaw.