Mint choc chip ice cream

• 200 g shelled unsalted pistachio nuts
• 320 g coconut cream, chilled (see Tips)
• 12 fresh mint leaves
• 140 g pure maple syrup
• 1 tsp vanilla bean paste (see Tips)
• 1 - 2 drops food-grade peppermint oil (see Tips)
• 4 tsp cacao nibs

Chocolate coating

• 200 g coconut oil
• 100 g pure maple syrup
• 120 g raw cacao powder
• 1 pinch salt