Ingredients:

  • 1.5 cups raw cashews, soaked overnight
  • 1 can (13.5 oz) full-fat coconut milk, chilled
  • 0.5 cup maple syrup
  • 2 tsp pure vanilla extract
  • 0.25 tsp sea salt
  • 2 cups fresh mulberries, stems removed
  • 2 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Drain and rinse the soaked cashews thoroughly.
  2. Combine cashews, coconut milk, maple syrup, vanilla, and salt in a high-speed blender. Blend on high for 2–3 minutes until the mixture is completely smooth and looks like heavy cream.
  3. Pour the blended base into a glass bowl, cover, and refrigerate for at least 4 hours or overnight to stabilize the fats.
  4. In a small saucepan, combine mulberries, 2 tablespoons of maple syrup, and lemon juice over medium heat.
  5. Simmer for 10–15 minutes, stirring occasionally, until the berries burst and the liquid thickens into a syrupy consistency.
  6. Optional: Press the mixture through a fine-mesh strainer for a seedless swirl. Stir in the cornstarch slurry (cornstarch mixed with water) if a thicker jam texture is desired.
  7. Allow the mulberry reduction to cool completely to room temperature.
  8. Swirl the cooled mulberry reduction into the chilled cashew base and freeze in an airtight container or process in an ice cream maker until set.