I usually make coconut cream-based ice cream but this one is made from cashews. Can be made with or without an ice cream maker. It's from Elizabeth Stein's Eating Purely (Skyhorse Publishing, 2015).

1 c raw cashews (soaked for 24 hours, drained and rinsed)
1 tbsp vanilla extract
1/2 c non-dairy milk (I used homemade almond)
1/2 c coconut oil
1/4 c rice malt syrup
1/4 c maple syrup
1 c water
pinch sea salt

Cinnamon swirl:
3 tbsp maple syrup
1 tsp cinnamon

Blend all the ingredients except cinnamon swirl in a blender until smooth. Pour into an ice cream maker and spin for 15 min or put into container. Mix the maple syrup and cinnamon in a small bowl. Stir into the ice cream mixture. Put into the freezer in a covered container, occasionally stirring until frozen.
I've served mine with homemade granola and strawberries. A yummy non-dairy alternative if you don't have any coconut cream/milk.