Drain and rinse the soaked cashews and add to a high-speed blender with the entire contents of one can of coconut milk, honey, vodka and cacao powder.
Blend on high until very smooth and creamy. Stir in the chopped chocolate.
Pour contents into a freezer safe pan or container and tap several times to release any air bubble. Top with cacao nibs.
Lay the container flat and freeze for 6-8 hours, stirring every hour.
Once the ice cream is firm and scoop-able, scoop into bowls.
Allow ice cream to soften a little prior to serving for the best results.