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!
Edited June 19, 2022 to add more details about how to efficiently strain the ice cream! Yum!
Edited June 21, 2022 to add that James and I think this tastes best when it is freshly made.
Mulberry Forest - vegan ice cream - gluten-free - dairy-free
- 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. I find that this works best if I put the strainer on top of a pot or bowl that fits it well and then use a dinnertable tablespoon (that is, use a metal item, not a spatula) to scrape the ice cream back and forth over the mesh until the ice cream goes through and only the seeds are left. Then use a spoon to scrape the strained ice cream off the outside of the strainer and into a container. (I actually eat the seedy remains that stayed in the strainer, too. It is very seedy, but tastes good!)
- Then, eat the mushy ice cream right away, as a soft-serve ice cream.