Add coffee, cashews, coconut milk, maple syrup, and vanilla to high-speed blender and blend on high for 2 minutes. Refrigerate until thoroughly chilled.
Once the ice cream mixture is chilled, add it to the ice cream maker according to the manufacturer's instructions.
Serve immediately as soft serve, or freeze for firmer ice cream to scoop.
Notes
To quick soak your cashews, cover with hot water (almost boiling) and let them soak for 30 minutes.For extra coffee flavor, add instant espresso powder or instant coffee powder to taste.