Drain the soaked cashews, rinse thoroughly, and discard the soaking liquid.
Throw the drained cashews into the blender with the coconut meat, coconut milk, maple syrup, vanilla, and salt, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak maple syrup and vanilla to taste.
Chill in the fridge for a couple of hours until cold, and then churn in an ice cream maker according to the manufacturer's instructions.
Transfer to a steel loaf pan or sealed container, and freeze for about 8 hours until firm.