Step 1

Blend. Add the coconut milk, cashews, maple syrup, and vanilla into a high-speed blender and blend on high until smooth. Use the tamper to push all the ingredients down into the blade. Do not over-blend or melting will occur.

Step 2

Taste and adjust the flavor, adding more maple syrup for sweetness and vanilla for vanilla flavor.

Step 3

Freeze. Add the ice cream base into a freezer-safe container and freeze. Once every hour, remove from the freezer and stir /whisk to incorporate air. Repeat until mostly firm, 6-8 hours. You can also completely freeze the ice cream base (the thinner the layer, the better), break it into chunks, and then re-blend it either in the Vitamix or a food processor until fluffy.

Step 4

Serve. Remove the ice cream from the freezer 10 minutes before serving (or until soft enough to scoop).