Begin by combining the raw cashews and Medjool. dates together in a large bowl. Cover completely with water and place in the fridge to soak for at least 4 hours ( I recommend overnight). Ensure that the freezer bowl in your ice cream maker has been frozen for 24 hours.

Once the dates and cashews are soft, strain the water and add them to a blender along with the remaining peanut butter ice cream ingredients. Blend until a thick and silky smooth texture has been achieved.

Pour the peanut butter mixture into the ice cream maker and churn for 25-30 minutes. Churning time will vary by machine.

While the ice cream is churning, make the peanut butter swirl mix-in. Combine the peanut butter and tapioca syrup together in a small bowl and mix until smooth.

Once the ice cream has finished churning, scoop ⅓ of it into a freezer-safe container with a rubber spatula. Add the mini marshmallows and peanut butter swirls. Mix with a knife or chopstick. Repeat 2 more times, or until you have run out of ice cream. Cover and place in the freezer for at least 2 hours. Once firm, scoop, serve, and enjoy!