Soak cashews for at least two hours in hot, salted water. If you have time, you can soak them overnight for even easier blending.
When you are ready to make your ice cream, make sure your ice cream container (for your machine) is fully frozen.
Soak your Medjool dates in warm water for a minute, then remove the pits. Add the pitted dates to a high speed blender or food processor.
Add in the soaked 3 cups of cashews, followers by the non-dairy milk, vanilla and cinnamon.
Blend until smooth and creamy. Then pour this mixture into your frozen ice cream machine container and turn your machine on.
Rinse out your blender or food processor container to make the salted caramel swirl. Add all the salted caramel ingredients to the processing container. (Again, you want to soak the dates in warm water for a minute before pitting them. This helps to loosen and soften the flesh.) Blend until thick and creamy. Pour the salted caramel in a small bowl and place in the fridge until ready to swirl. Your ice cream should be ready in about 20 minutes, sometimes a bit more and sometimes less.
When your ice cream is ready, pour it into a freezer-friendly container, like a glass loaf pan.
Swirl the salted caramel sauce into the ice cream. Then place the ice cream in the freezer. Your ice cream and caramel should be ready to scoop and serve in about 20-30 minutes, depending on how cold your freezer is.
Store leftovers, covered, in the freezer. This ice cream gets rock hard when fully frozen, so always allow at least ten minutes for it to soften on the counter before scooping.