Place the cashews in a bowl and pour over boiling water. Leave to soak for an hour.
Drain the cashew and place in a food processor with 300ml cold water and blend until smooth and creamy to make a cashew milk.
In a pan heat the coconut milk, syrup, sugars, cacao solids and coconut oil. Heat until it just begins to boil then remove from the heat. Add the cashew milk and use a stick blender and mix until well combined. Add the soy and vanilla. Leave to cool. Place in the fridge for 4 hours.
After 4 hours whiz again then transfer to a freezer proof container (I use a loaf tin lined with clingfilm) and place in the freezer and leave to go firm. After 2 hours , mix with a spoon and return to the freezer. Repeat the mixing process twice more after 60 minutes intervals and return to the freezer for another hour.
To make the sauce heat the coconut cream and coconut sugar together. Keep stirring until the sugar dissolves. Let the caramel bubble gently and keep stirring for 8 minutes until reduced. Remove from the heat and add the soy sauce. Serve with the ice cream.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
