Place ice cream machine bowl in the freezer to get cold while you prep the cashews. Place back in the machine before proceeding to step 3.
In a medium-size bowl, soak the raw cashews in the can of coconut milk for at least 1 hour (up to overnight).
To a blender, add the bowl of cashews and coconut milk, maple syrup, and espresso powder. Blend until well combined and smooth, about 3-5 minutes. (Be sure to run the blender that long to really ensure a good texture after blending.)
Pour the ice cream base into the frozen ice cream machine bowl, while the machine is running. Run the ice cream maker until the ice cream is almost completely finished. (My machine takes about 20-30 minutes.)
While the machine is still running add in the coconut, chocolate, and macadamia nuts. Continue running the ice cream maker until the add-ins have just been incorporated into the ice cream.
Serve immediately or transfer to your desired freezer safe container with a lid. Keep in the freezer for up to one week. Allow ice cream to sit out for a few minutes before scooping.
If desired, sprinkle more macadamia nuts, coconut flakes, and chocolate chips on top of the ice cream after transfer it from the ice cream maker to the freezer container.