Add the cashews, coconut milk, oat milk, vanilla paste, salt and maple syrup to your blender and blend for at least one minute until smooth.
Divide it among three bowls. Add 1/4 cup of blueberry/ pomegranate/ sea buckthorn juice to one bowl each and combine well.
Using a cylindric silicone mold, pour a little bit of each colour into the silicone molds. Transfer to the freezer for at least 1 -2 hours. Release from the molds and press each icecream cylinder between 2 chocolate chip cookies.