Place the bowl of the ice cream maker in the freezer and let it freeze overnight.

Place the cashews in a bowl and cover them with water. Let the cashews soak for at least 4 hours or overnight. Drain the soaked cashews and add them to a high speed blender along with the vanilla cashewmilk. Blend the mixture until it is thick and smooth.

Add all of the remaining ingredients to the blender except the chocolate covered espresso beans and blend until smooth. Refrigerate the ice cream base until it is cold, about 1-2 hours.

Pour the ice cream base into the prepared ice cream maker and follow the manufacturers instructions. During the last minute of churning add in the chopped up chocolate covered espresso beans.

Once the ice cream has finished churning, pour it into a loaf pan or other freezer safe container, cover, and freeze until hard. The ice cream will freeze hard so allow 10-15 minutes for it to sit out before serving.