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Add all ingredients except the Optional Add-in to a food processor or blender: coconut milk, cashew butter, maple syrup and vanilla (if using).
Blend until smooth. Periodically scrape down the sides of the blender/processor.
Pour into a freezer-friendly container with a lid, such as this insulated ice cream tub or these super cute mini ice cream containers.
Cover and place into the freezer. Freeze for 1 hour. Then, if using, fold in chopped cashews—the ice cream mixture will be thickened & creamy—this will prevent the cashews from sinking to the bottom.
Freeze for an additional 2-5 hours, until firm. Enjoy! If enjoying the next day or later, allow to thaw for about 30-60 minutes at room temperature, or until soft enough to scoop.
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