Soak your cashews in boiling water for at least an hour. Discard the excess water.
Place the cashews with half the oat milk into a blender. Blend until combined. Add the rest of the milk, maple syrup, and vanilla extract, and blend again until frothy and smooth.
Pour the mixture into an ice cream maker and churn until a soft ice cream remains. Transfer the ice cream mixture into a freezer friendly container and store in the freezer for an hour.
Once frozen, let the ice cream sit for 10 minutes, before scooping out.
TO STORE: Ice cream must always be stored in the freezer. It will keep fresh for up to 1 month.TO RE-FREEZE: You may only re-freeze your ice cream once, as it will develop freezer burns if left longer.