The day before or at least 3 hours before, shake very well a can of coconut cream, then open and fill an ice cube tray with the coconut cream. Freeze overnight or at least 3 hours until it forms ice cubes of coconut cream.
In a blender, add all the ingredients: frozen, canned coconut cream, ice cubes, almond milk, vanilla extract, mint extract, maple syrup, and blend at high speed until icy and thick.
If too thick to your liking, add a splash of almond milk and blend. To make the shake frothier, add a few more ice cubes and blend again.
Serve immediately with unsweetened coconut whipped cream, a glace cherry, and a few sprinkles to decorate.