optional - a shot of bourbon if you want a spiked drink
Drain your soaked cashews and rinse them. In a highspeed blender (a vitamix or similar), blend the cashews, almond milk, peanut butter, cane sugar and bourbon until fully pureed. If necessary to get your blade turning, add up to ¼ cup more almond milk.
Churn in an ice cream maker, following the manufactures directions.
Once it's done churning, transfer to a container and freeze for 1-3 hours, allowing it to firm up.
Scoop ice cream into glasses, add chocolate sauce and more almond milk. Use a spoon to stir until it's creamy. (or blend your milkshake in a blender if you want).
Ice cream will harden overnight in the freezer, allow to thaw for 20 or so minutes at room temp and it'll be deliciously creamy again.