Begin by combining the pitted Medjool dates and raw cashews together in a large bowl and covering them completely with water. Place in the fridge to soak for at least 4 hours (overnight is best).

Once the cashews and dates are plump and soft, strain them over a bowl and add them to a blender. The water retains a lot of the sweetness so you can add some of it back into the mixture, however, it's best to wait to add it until you are churning the ice cream.

Add the remaining ingredients to the blender and blend on high for 1-2 minutes. It should resemble heavy cream and be silky smooth.

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

You can either enjoy the ice cream immediately as a soft serve ice cream, or you can put it in an airtight container and freeze it for a couple of hours. Once frozen you can scoop and enjoy the ice cream.