Mulberry Forest ice cream is made mostly from mulberries and cocoa powder! It is vegan, gluten-free, dairy-free, and amazingly delicious!
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Dessert
Cuisine: American
Servings: 4small servings
Author: Valerie Mates
Ingredients
3cupsof frozen mulberries
1/2cupcashews or cashew pieces
1teaspoonvanilla extract
1/4cupcocoa powder
Instructions
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.