Begin by adding the raw cashews to a large bowl and covering them with water. Allow them to soak for at least 4 hours (overnight is best). Make sure that the freezer bowl to your ice cream maker has been frozen for 24 hours as well.

Once the cashews have soaked and they are soft and plump, strain them. Add the strained cashews and all remaining ingredients except the sweet fish to a blender. Blend on high until silky smooth. I recommend blending for 1-2 minutes to ensure there are no bits of cashews left.

Pour the ice cream base into the ice cream machine and churn for 25-30 minutes (churning time will vary by machine). It will be done when it sticks to the paddle.

You can either enjoy the ice cream or scoop it into a loaf pan to freeze for a couple more hours. Whenever you are ready to enjoy it, scoop it into serving dishes top it with the sweet fish, and enjoy!