Soak cashews fully submerged in water for a few hours or overnight.
Blend soaked cashews, maple syrup, lemon juice, olive oil, vanilla extract, kosher salt, coconut milk, and sweet corn until smooth.
Pour mixture into a container and freeze overnight until solid.
Remove ice cream from freezer, let thaw for 15-20 minutes, and serve cold.
Optional toppings: crushed Captain Crunch, maple syrup, and fresh mint.