Soak the cashews in boiling water for at least one hour, drain, and set aside.

Blend the soaked cashews with half of the oat milk until completely smooth.

Mix in the remaining oat milk, maple syrup, and vanilla extract; blend until frothy.

Pour the mixture into an ice cream maker and churn for 20-30 minutes until it reaches soft-serve consistency.

Transfer to a freezer-safe container and freeze for at least one hour.

Allow to sit at room temperature for about 10 minutes before scooping for easier serving.