Combine the drained cashews with the water and blend on high speed until you have a completely smooth cream – set aside.
Add the contents of the vanilla pod with the banana, cashew cream, 1/2 cup maple syrup, coconut oil, salt & lemon juice.
Mix in a processor on the highest setting and blend until smooth.
Check the sweetness and add more maple syrup if desired.
Fold in the chopped walnuts and cacao nibs.
Transfer to a suitable container and freeze for at least 4 hours (or use an ice cream maker).