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.

Once cashews are soaked and drained, add to a food processor along with the coconut milk, cane sugar, coconut oil (or olive oil) and cocoa powder. 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. Transfer to an airtight container and freeze for two hours, or until easily scoopable. 

To make the ice cream sandwiches, place a scoop (about ¼ cup) of ice cream in the center of one cookie and top with another. Smooth down sides with a knife, if desired. Repeat with the remaining ingredients, then place in freezer for about 20 minutes. 

Ice cream sandwiches will keep in freezer for a few weeks, just keep them in a plastic container with a lid.