Soak cashews for four hours.

Blend together mixed nuts and dates until sticky. I had walnuts, pecans, and hazelnuts on hand, so that's what I used.

Press date mixture into the bottom of a loaf pan. I used two loaf pans for this.

Freeze while you finish the topping.

Blend cashews, lemon juice, honey, and coconut milk until creamy. Spread over date mixture, grate lemon zest over the top.

Freeze for 4 hours.

Cut and serve.