The day or night before, place your ice cream maker bowl in the freezer to properly chill. 

Place cashews in a medium bowl and cover with water and let them soak for at least 3-4 hours. Put in the refrigerator if soaking overnight.

Line a 8-inch springform pan with a round parchment paper on the bottom.

To make the crust, combine the walnuts, dates and vegan butter in a food processor and pulse until you get the desired texture. 

Transfer mixture to the parchment-lined pan and spread evenly to distribute. Then press down firmly until it is evenly distributed and well packed. 

Chill in the freezer for half an hour.

Once cashews are soaked and drained, add to a high speed blender with coconut milk, cane sugar, coconut oil (or olive oil) and cherry jam. Blend on high speed until very creamy and smooth, scraping down sides as needed.

Pour the mixture into an ice cream maker and churn for 30 minutes.  

Remove the crust from the freezer, add the ice cream on top of it and spread it out in one smooth layer.

Place back in the freezer for 2 to 3 hours. 

I served mine topped with dark cherry compote.