Drain the soaked cashews and transfer to a high-speed blender. Add the coconut cream, maple syrup, vanilla extract, and guar gum, and blend until smooth, about 30 seconds. Transfer to a bowl and refrigerate at least 6 hours, or overnight.
The next day, transfer 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 vodka, or amaretto extract, it will prevent the ice cream from hardening too much.
Pour about 1 cup of the churned ice cream in the container of your choice, top with 1/3 of the chopped pretzels, cinnamon bites, and chocolate chips. Drizzle with some of the cinnamon swirl. Stir to mix a little bit. Cover with more ice cream and repeat 2 times, or until no more ice cream and add-ins remain.
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.