Prep: Soak your cashews for at least four hours before starting on your recipe. I usually use about 2 ½ - 3 cups of raw cashews. When soaked and drained, I get around 3 cups of cashews, more or less a few is totally fine. You also want to make sure your ice cream churn container is fully frozen overnight.

In a blender, blend the cashews (soaked, drained), milk, vanilla, syrup, salt. Blend until silky smooth.

Set up ice cream maker. Turn on. Pour the blended liquid into the maker.

Churn for 15-20 minutes, or until thickened.

While churning, add in the colors - or separate ice cream and swirl in separately.

Transfer ice cream to a freezer-friendly container.

Chill for at least 10 minutes to firm up for soft-serve. Or chill longer - 20-30 minutes for scoopable texture. Store leftovers in the freezer. Note: Once fully frozen(and very firm) -- to unfreeze to a scoopable state - allow 20 minutes of defrost time.