Add the soaked cashews, sweetened condensed coconut milk, coconut cream, vanilla extract, and mint leaves to your high-speed blender. Blitz for a few minutes until completely smooth and creamy.
Transfer the ice cream to a large bowl and fold in the finely chopped dark chocolate using a spatula.
Pour the ice cream into the molds and place an ice cream stick into each mold. Place in the freezer to set for a minimum of 6 hours.
Once frozen, carefully remove the ice-creams from their molds and place them back in the freezer on a tray lined with parchment paper.
Melt the chocolate over a bain-marie (double boiler). Transfer the melted chocolate to a tall slim glass and dunk an ice cream bar into the glass to coat it in chocolate. Place the coated ice cream bar on a sheet of parchment paper. I recommend taking each ice cream from the freezer one by one so that they don't melt! Repeat this process with all of the ice cream bars.
Once the chocolate has set after a minute or two you can drizzle some more chocolate on top if you'd like to. Serve immediately or place any remaining ice cream bars into an airtight container in the freezer.
Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.