In a medium saucepan, stir together the strawberries and maple syrup over medium-high heat. Bring to a rapid simmer, reduce the heat to medium-low, cover, and cook for 8 to 10 minutes or until the fruit breaks down, stirring occasionally. Scoop out about ¼ cup of the mixture and whisk in the arrowroot starch, creating a slurry. Return the mixture to the pan, reduce the heat to low, and continue to cook for 2 to 4 minutes or until the sauce thickens, stirring constantly.

Remove from the heat and use the back of a fork to mash any remaining berries into the sauce (it's okay if there are small bits of berries).

Let cool.

In a high-speed blender, combine the soaked cashews, strawberries, plant-based milk, dates, cashew butter, maple syrup, vanilla, and sea salt. Blend on high for 3 to 4 minutes or until completely smooth.

Meanwhile, line a freezer-safe loaf pan (about 5"x10") or container with parchment paper.

Pour about half of the ice cream base into the lined pan and drizzle with the berry swirl. Use the pointy end of a chopstick or a toothpick to gently swirl into the ice cream base. Top with the remaining ice cream base and drizzle the surface with the remaining berry swirl. Again, use a toothpick or chopstick to gently swirl the mixture into the ice cream base.

Loosely cover with plastic wrap and freeze for at least 6 hours, or until the ice cream is set.

Let stand at room temperature for at least 15 to 20 minutes before scooping or serving. Dip an ice cream scoop in hot water and use it to scoop the ice cream. Serve as is or, for a custard-like treat, scoop as much ice cream as desired into a food processor and process for 1 to 2 minutes, or until it takes on a thick soft-serve texture, stopping to scrape down the sides as needed.

Store in the freezer, loosely covered, for up to one week.