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You can watch the short video in the post for visual instructions.Soak the cashews overnight in cold water or boil them for 20 minutes until soft, then discard the water.
Add all ingredients to a high-speed blender and blend until completely smooth.
Pour the mixture into a freezer-safe container and freeze for a few hours, or overnight. I recommend stirring the ice cream every 20 minutes during the first hour, otherwise, it will become too icy.
Let it thaw at room temperature for about 15-20 minutes before serving. Enjoy!