Mulberries are one of my favorite foods in the world.
Recently I was thinking about black forest ice cream, which is made from chocolate and cherries and not much else. I have a recipe for vegan black forest ice cream that I need to post someday — it is pretty amazing.
Mulberries are in season RIGHT NOW, as I type this, and there is an amazing mulberry tree on my front lawn that is making huge numbers of amazing berries.
I was thinking that it should be possible to use mulberries as a sweetener in baked goods. Then I realized that you could make a black forest ice cream with mulberries instead of the cherries and the sweetener. So I tried it. It worked on the very first try. And it is amazing!!!
My son James says, “This is the best thing ever!”
Here is the recipe!
I have not tried making a nut-free version, but I think you could replace the cashews with a frozen banana, or maybe sunflower seeds or tofu. If you try this, please post how it worked out?
Mulberry season is very short, so hurry!
- 3 cups of frozen mulberries
- 1/2 cup cashews or cashew pieces
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- Blend the frozen berries and the cashews in a food processor. It will get powdery and get stuck. Keep stopping the food processor and scraping down the sides and continuing to blend until you have a smooth creamy mixture that blends easily. Add the rest of the ingredients and blend again.
- Unless you like crunchy ice cream, run the ice cream through a fine-mesh strainer (that is, it needs to have finer mesh than a regular strainer) to get the seeds out.
- You can eat the mushy ice cream right away, as soft-serve, or freeze it in a container in the freezer until it firms up.