In a high speed blender, add coconut cream, coconut milk, maple syrup, vanilla extract, peppermint extract and salt. Blend until completely creamy.
Pour mixture into a parchment-lined metal loaf pan.
Add chocolate peppermint candies and cacao nibs.
Stir in by hand.
For a softer consistency, freeze for a couple of hours before serving, or freeze overnight for a firmer ice cream.
If frozen overnight, allow to sit at room temperature for about 15-20 minutes before scooping and serving.