Line a strainer with several layers of cheesecloth (or nut milk bag, if you have one). Place it over a medium-size bowl.

Drain and rinse the cashews. Place them in your blender*. Add in 1 ½ cans of coconut milk and salt and blend in the highest speed until completely smooth. Pour it into the strainer lined with cheesecloth. Gather the edges of the cheesecloth and squeeze out as much liquid as possible. Discard or compost any of the remaining solids. However, you should be left with a very little amount of solids. Stir in the remaining coconut milk.

Transfer the mixture into a saucepan (with a tight fitting lid) placed over medium-high heat. Whisking frequently, bring it to a boil. Then cover the pot with a lid, turn the heat down to low, and let it simmer for 10 minutes, whisking every few minutes to prevent sticking.

Remove from the heat and stir in the honey and vanilla extract. Pour into a bowl and let it cool on the counter. Once it stops steaming cover it with a lid or stretch film and place in the fridge to cool completely.

Churn chilled coconut mixture in your ice cream machine according to the manufacturer’s directions. It should take no more than 20 minutes for it to freeze.

Transfer to a container and let it sit in the freezer for 15 minutes. Scoop into bowls and serve immediately.

Any leftover ice cream can be stored in an airtight container and frozen. Remove from freezer 30 minutes before serving.