Ice cream is a beloved summer dessert; of course, there are a ton of flavors to pick from. But have you ever had dairy-free Mulberry Ice Cream? If not, you are missing out! Mulberries are similar to blackberries, but they grow on trees. I came up with a tasty recipe to highlight these berries and why you should be picking them this summer.
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How to make this recipe
- Mix the coconut milk, maple syrup, and vanilla extract or vanilla bean in a bowl and mix. If you are using an ice cream maker, chill this mix for about one hour before pouring it into the ice cream maker. If using the stir method, place in a freezer-safe dish and place in the freezer.
- Add the mulberries and maple syrup to a small saucepan and slowly heat. The mulberries will start to break down, and the juices will be released. Once this happens, for about five minutes, gently smash them with a spatula.
- Combine the tapioca starch and the water in a small dish and add to the mulberries. The sauce will start to thicken. Once thick, place in a glass dish and allow to chill in the fridge.
- If using an ice cream maker, wait until the base of the ice cream is the right consistency (my ice cream maker takes about twenty minutes to make ice cream) and then scoop out and place in a freezer-safe bowl. Take the cooled mulberry sauce and fold it into the ice cream base. Either enjoy it right away or place it in the freezer to harden and enjoy later.
- If using the stir method, wait until the ice cream is fairly frozen, and then fold in the mulberry sauce. Enjoy once the ice cream is frozen or stored, and enjoy later.
What are mulberries?
There are a few types of mulberries. The most common are white, red, and black mulberries. If you have never had one before they taste like super sweet blackberries. I think they have more of a delicate flavor than a blackberry. They lack that sour or tart taste.
How do mulberries grow?
Mulberries are unique in the fact that they grow on trees. They also have no prickly stems or leaves, making berry picking enjoyable. They need lots of sunlight to grow. So in Northern Michigan, we start to see them in early July. The berries don't all ripen at once but go in cycles so you can pick them for a few weeks.
How do I clean mulberries?
I clean mulberries by filling up a large bowl with cold water and then dumping the berries in. I will move them around in the water and allow the leaves and sticks to float to the top and the berries to sink to the bottom. I then scoop them out and use them in baking or store to enjoy eating for later.
*The mulberries will have a little green stem after they are picked. Don't fuss trying to pull the stem out. You will end up smashing the berry. The stem is completely edible and has minimal taste.
How do I store mulberries?
It's hard to find mulberries in grocery stores because they start to soften immediately after picking. I have seen them at farmer's markets, and they are not as firm as they would be right off the tree. That's why my preferred storing method is freezing them. I will lay them out on a sheet tray after being washed then freeze them before putting them in a glass container. They just don't last as long stored in the fridge or on the counter.
How to make ice cream without an ice cream maker
There are two ways to make mulberry ice cream ice cream. The first method is in an ice cream maker and the second is the “freeze and stir” method. If you are going to make this without an ice cream maker, mix all the ingredients together in a freezer-safe bowl and place in the freezer then stir every 30 minutes until completely frozen.
The best electric ice cream maker
I use this 2-quart Cuisinart Ice Cream Maker. It’s honestly so easy to use, and cleaning up is even easier. I love making my Strawberry Ice Cream in this ice cream maker. It allows me to make healthy ice cream in just a few short minutes.
Conclusion
Mulberries come in a few varieties, and they all taste amazing. They grow on trees so picking them is easy without getting pricked. When picking them, remember that the deep purple will stain your clothes and your fingers. They are nutritious berries and taste delicious in various dishes, especially ice cream. What are some of your favorite ways to eat mulberries?
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #lovecheflaura on Instagram! Happy eating!
Mulberry Ice Cream
Ingredients
- 1 can coconut milk, full fat
- ¼ cup maple syrup
- 1 tsp vanilla extract (or ⅛ of a vanilla bean scraped)
- 1 cup mulberries (fresh or frozen)
- 1 tbsp maple syrup
- ½ tsp tapioca starch
- ½ tsp water
Instructions
For the ice cream base:
- Combine the coconut milk, maple syrup, and either vanilla extract or vanilla bean in a bowl and mix. If you are using an ice cream maker, chill this mix about one hour before pouring into the ice cream maker. If using the stir method, place in a freezer safe dish and place in the freezer.
For the mulberry sauce:
- Add the mulberries and maple syrup to a small saucepan and slowly heat. The mulberries will start to break down and the juices will be released. Once this happens, about five minutes, gently smash them with a spatula.
- Combine the tapioca starch and the water in a small dish and add to the mulberries. The sauce will start to thicken. Once thick, place in a glass dish and allow to chill in the fridge
- If using an ice cream maker, wait until the base of the ice cream is the right consistency (my ice cream maker takes about twenty minutes to make ice cream) and then scoop out and place in a freezer safe bowl. Take the cooled mulberry sauce and fold into the ice cream base. Either enjoy right away or place in the freezer to harden a little more and to enjoy later.
- If using the stir method, wait until the ice cream is fairly frozen and then fold in the mulberry sauce. Enjoy once the ice cream is frozen or store and enjoy later.
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