Step 2

Make the cashew milk: In a medium bowl, submerge the cashews completely with cold water. Cover the bowl with plastic wrap and refrigerate overnight.

Step 3

Strain the cashews, discarding the soaking liquid, and add them to a blender along with fresh water. Blend the mixture on high for 2 minutes.

Step 4

Make the ice cream: In a medium bowl, combine the cashew and coconut milks, then set aside for later.

Step 5

In a large sauté pan, cook the sugar over medium heat. When most of the sugar has dissolved, about 5 minutes, gently stir the liquid with a wooden spoon to prevent it from burning. Continue to cook the sugar until it is a rich brown color, 12 minutes. Reduce the heat to low and add half of the coconut oil; stir until it is completely dissolved, 2 minutes. Add the remaining coconut oil and remaining ice cream ingredients, and stir until all has dissolved. Transfer the caramel and the milk mixture to a high-speed blender, and blend on high for 3 minutes, until completely emulsified.

Step 6

Chill the ice cream base for 2 hours in the refrigerator, spin in an ice cream maker until the mixture hardens, then serve immediately or refrigerate overnight.