Drain the cashews and transfer to a high-speed blender.
Scoop out the cream (hard part) from the coconut milk and add it to the blender. Discard the liquid coconut water. Add the coconut syrup, maple syrup, vanilla extract, and the other extracts if using.
Blend on high speed for about 30 seconds, or until you get a very smooth cream. Stir in the guar gum and blend for another 10 seconds. Transfer to a large bowl, cover with plastic film, and refrigerate at least 2 hours.
Add the chilled cream to an ice cream maker and churn for about 30 minutes (or according to your ice cream maker instructions). 5 minutes before the end, stir in the amaretto extract, it will add flavor to the ice cream and prevent it from hardening too much.
Transfer about 1 cup of the ice cream to a freezer-safe container, drizzle with the caramel sauce and add some bites of cookie dough. Cover with more ice cream and repeat the process a couple more times.
Transfer to the freezer and freeze for at least 4 hours before enjoying! The ice cream will be scoopable even after days in the freezer and will keep for up to one month.