Measure raw cashews into a medium, heat-safe bowl or measuring cup.

Boil 3 cups water and pour over cashews. Let the cashews soak for 1 hour.

After an hour, drain cashews in a colander and rinse them briefly.

Add soaked, drained cashews to the jar of a high-powered blender and add 1 ½ cups water, granulated sugar, and vanilla extract.

Blend on high until the mixture is smooth and creamy, about a minute.

Pour ice cream base into a Ninja Creami pint container, keeping it below the max fill line (there might be a little left over).

Top the pint container with its accompanying lid, and freeze the ice cream mixture overnight or for at least 8 hours.

When you're ready for ice cream, fit the pint container into the NInja Creami base and twist the lid until it clicks.

Process on the "ice cream" setting.

If the mixture is crumbly, add a splash of non-dairy milk and use the re-spin function.

This NInja Creami dairy free vanilla ice cream is SO creamy and delightful on its own, but you can also add your favorite mix-ins such as vegan chocolate chips, gluten-free cookies, or fresh fruit. If you haven't tried topping your vanilla ice cream with a drizzle of extra virgin olive oil and a sprinkling of flaky salt, you're missing out! It's surprisingly delicious!