Drain and rinse the soaked cashews, then transfer them to a blender with 1 cup water – purée until smooth.
Combine sugar and 1/2 cup water in a small saucepan over medium‐high; cook until sugar has dissolved, about 4 minutes, then remove from the heat. Whisk in the coconut oil, salt and coconut cream. Heat until the mix begins to simmer and the salt is dissolved, then remove from the heat.
Pour the coconut cream mix into the blender with the cashew cream, vanilla extract and xanthan gum, then blend on high for 1–2 minutes until smooth and well blended.
Stir over an ice bath to quickly chill the ice‐cream base. Once cool, pour into a lidded container and refrigerate until completely chilled, at least 2–3 hours (you can skip the ice bath step and just place the ice‐cream base straight in the fridge, but it will need to chill overnight to be sufficiently chilled enough to churn).
Place your ice‐cream storage container (I use a loaf tin) in the freezer to chill. Transfer your chilled ice‐cream base to an ice cream maker and process according to manufacturer's instructions until churned, thick and the ice‐cream has stopped moving around in the machine (mine takes about 20 – 25 minutes to fully churn).
Working quickly so that the ice‐cream doesn't melt, scoop 1/3 of the ice‐cream into the bottom of your chilled ice‐cream container, then spoon 1/3 of the fig compote in big dollops over the ice‐cream base, then with a spoon, drizzle over 1/3 of the caramel . Now repeat this process, two more times, so that you have 3 layers of ice‐cream and 3 layers of figs & caramel. Place a knife into the layered ice‐cream, and use it to gently ripple and swirl the sauce layers through the ice‐cream. Cover the container and place it in the freezer to chill for at least 3–4 hours, until solid.
Remove the ice‐cream from the freezer about 10 – 15 minutes before you wish to serve it to allow it soften and become scoopable. Ice cream will keep, frozen, for up to 1 week.