Start by freezing the bowl of your ice cream maker overnight or for at least 8 hours.
When the bowl is frozen, prepare the ice cream. Start by soaking the cashews in boiling water for 5 minutes or up to 3 hours. Drain and rinse with cold water.
Add the soaked cashews, coconut milk, sugar, peppermint extract and matcha to a high-speed blender. Blend until smooth, about 30-60 seconds. Taste the mixture and add more peppermint extract or matcha if desired. If the mixture got warm while blending, let it cool in the fridge for 15-30 minutes.
Place the frozen bowl in the ice cream maker. Turn it on and pour the blended mixture into the ice cream maker. Churn for 25 minutes or until the ice cream is of soft serve consistency.
Stir in the chocolate chips.
Eat as a soft serve or transfer to a sealable container and freeze until firm, about 3-4 hours.