Chill the Coconut Milk in the fridge at least overnight, but ideally 24 hours.

Chill a bowl and the beaters of a hand mixer in the freezer for 10 minutes. While that's happening, whisk together the agave, peppermint extract and green food coloring.

Add the chilled coconut milk to the bowl, making sure to not add any of the water at the bottom of the can. Whip the coconut milk with a hand mixer. It will be tough but give it time, eventually it'll break down and start to cream. If not, you can add 1 Tbsp of the coconut water from the can to loosen it up.

Scrape down the bowl as needed, and after about 5 minutes of whipping, the coconut milk should have stiff peaks and resemble thick whipped cream. If you have little morsels of coconut milk chunks, you can add 1 Tbsp of the coconut water to break it up, but we'll be mixing this again after freezing too.

Then add in about 1/3 of the green agave mixture and blend it, scraping down the bowl as needed. Once it's mixed, add another 1/3 and repeat until all of the green agave mixture is incorporated. Once it's combined stop to prevent over mixing.

Add the mixture to a metal container like a bread pan, I used some glass tupperware and that worked out well too, but just make sure your's is freezer friendly if you do! Freeze overnight.

The next day, if you want to make a milkshake, add about 1 1/2 cups or 2-3 large scoops of ice cream to a chilled bowl. Add in 1/4 - 1/3 cup plant milk, more if you want a thinner shake, and then with a hand mixer, blend until smooth. Add to a glass, to with some vegan whipped cream and ENJOY!

For a McFlurry, add 1 to 1 1/2 cups of ice cream to a chilled bowl, then add in about 3 crushed up Oreo type cookies (per McFlurry) and blend until smooth and combined. Enjoy immediately, or store in the freezer for 10 minutes if it's too soft! Top with more crushed up cookies and ENJOY!