Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.
The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.
Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft serve texture. Pour the mixture into a container and place in the freezer for at least an hour.
Let the ice cream sit at room temperature for 10 minutes, before scooping. 1
Notes
* You can use any almond milk. TO STORE: Homemade almond milk ice cream should be stored in the freezer at all times. It will keep well for up to 1 month.TO RE-FREEZE: As this ice cream has no eggs or dairy in it, it does not refreeze very well. However, if you use a clean scoop when scooping out the ice cream, it can be frozen up to two times.