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Soak cashews in room temperature water for 2 hours. Drain and rinse after soaking.
Pre-cool your ice cream maker if necessary.
Combine the 1 cup soaked cashews, 1 can of coconut milk, 1 ½ cups blueberries, ⅔ cup agave syrup, 1 tbsp vanilla extract, 1.5 tbsp lemon juice, and 2 tsp lemon zest in a high speed blender and blend until creamy. We typically go through two full blend cycles to ensure all of the cashew and blueberry pieces are well incorporated.
Pour mixture into ice cream maker and press start.
Add 1 cup fresh blueberries when the machine indicates, or fold them in once ice cream is finished. Transfer ice cream to a freezer-safe pan, cover, and let harden for 3-4 hours. Remove from freezer about 5-10 minutes before scooping.