Cover cashews with water and soak at room temperature for at least 4 hours or overnight. Drain and rinse thoroughly. If short on time, cover with boiling water and soak 30 minutes.

In a high-speed blender, combine drained cashews, coconut cream (the solid white layer from the chilled can), water, maple syrup, vanilla, and salt. Blend on high for 2-3 minutes until completely smooth and silky, scraping down sides as needed. With blender running on low, drizzle in melted coconut oil and blend 30 seconds more.

Transfer base to a bowl and refrigerate for at least 2 hours until very cold, preferably overnight. A cold base churns smoother with less ice crystals.

Pour cold base into ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until thick and the consistency of soft-serve. It should hold its shape when scooped.

Transfer to a loaf pan or airtight container, press plastic wrap directly onto surface to prevent ice crystals, and freeze at least 4 hours until scoopable. Let sit at room temperature 5-10 minutes before serving for best texture.