Heat coconut milk over medium-high heat, until it simmers.
In a bowl, add mint leaves. Pour over the heated coconut milk. Let it steep for 15 minutes, covered.
Transfer the mixture into a food blender. Blend on high until smooth.
Strain the mixture through a fine-mesh sieve.
In a food blender, combine coconut-mint mixture. Add cashews, coconut cream, agave syrup, coconut milk, coconut oil, and vanilla.
Blend on high speed until smooth.
Pour the mixture into a freezer-friendly container.
Freezing method; -freezer-friendly container, pour the mixture into the container, cover with a piece of parchment paper and freeze for 4 hours. Stir the ice cream every hour to prevent large ice crystals from forming.-ice cream machine, freeze the ice cream according to manufacturer’s directions.
Remove ice cream from the freezer 10 minutes before serving, if using a freezer-friendly container.