Soak cashews 8 hours or overnight in water. The next day, drain and transfer to a blender with 1 cup water; blend on high speed until smooth & set aside in the blender until you're ready to add the rest of the ice‐cream ingredients.
Combine the sugar and 1/2 cup water in a small saucepan over medium‐high heat; cook until the sugar has dissolved, about 4 minutes, then remove from the heat. Whisk in the coconut oil, salt and coconut cream, then add the whole coffee beans. Heat until the mix begins to simmer then turn the heat down a little and allow to heat through for about 4–5 minutes (to heat the beans up and start the coffee infusing). Remove from the heat. Cover with a lid and allow to infuse for 1 hour.
Set a strainer over the top of your blender and pour the coffee mix over the top, straining out the beans. Press on the beans through the strainer to extract as much coffee flavour as possible. Remove the strainer & discard the beans. Add the vodka, xanthan gum and vanilla extract then blend on high for 1–2 minutes until smooth & well blended. Pour into a medium bowl set over a larger bowl filled with ice. Mix in the ground coffee & stir over the ice bath until cool. Refrigerate until cold (preferably overnight).
Transfer to an ice cream maker and process according to manufacturer's instructions until churned and thick (mine takes approximately 20 minutes to churn – I just keep going until it's too solid to mix any more). Transfer to an airtight storage container; freeze until set, at least 4 hours. Ice‐cream will keep, frozen, for up to 1 week.