Soak the cashews in water at least 4 hours or overnight.

Place the soaked, drained cashews in a blender and add the remaining ingredients.

Blend really well until no chunks remain, longer is better.

Refrigerate at least 2 hours or overnight.

Churn in an ice cream maker following your ice cream maker instructions.

Serve immediately for a softer ice cream or harden in the freezer overnight for a traditional hard ice cream.