To make the cashew cream:
1. Place cashews in a bowl and add enough cold filtered water to cover them completely.
2. Cover the bowl and place in the refrigerator overnight to soak.
3. Drain the cashews and rinse well.
4. Place them in a blender with 1 cup cold filtered water and the salt and blend on high speed for several minutes, until smooth.
5. Store in a covered jar for up to 1 week in the refrigerator.
Make the ice cream: 
1. Rinse and dry blueberries and place them in a large bowl. Toss with lemon juice and set aside.
2. Pour 2 tablespoons of the coconut milk into a small bowl, add the arrowroot starch, and whisk until dissolved.
3. In a small saucepan, combine the arrowroot slurry, the remaining coconut milk, the vanilla, salt and honey.
4. Place over low heat, bring to a simmer and cook, stirring until the honey is dissolved into the coconut milk, 3-5 minutes.
5. Remove from the pan and allow the mixture to cool.
6. Pour the berries into the base of a blender and add the coconut milk mixture.
6. Add the cashew cream and blend until berries are broken up and cashew cream and coconut milk are incorporated completely. If using maqui berry add in here.
7. Cover the mixture and chill in the refrigerator for at least 2 hours and up to 1 day.
8. Freeze in an ice cream maker according to the manufacturer’s instructions. You can eat the ice cream right away for a softer scoop, or freeze for about 2 hours for a firmer consistency.