Start to Finish: 5 1/2 hours (includes time to chill)

Ingredients

For the Berry Swirl

1/4 cup cane sugar

2 cups mixed berries, like blackberries, blueberries, and diced strawberries

1 teaspoon white miso paste

1 teaspoon fresh lemon juice

For the Ice Cream

1 1/2 cups raw cashews (about 8 oz.), soaked overnight or covered with boiling water for 30 min. and drained well

3/4 cup cold coconut cream from 2 cans (5.4 oz. each)

1 1/4 cups unsweetened cashew or almond milk

1/2 cup cane sugar

2 teaspoons pure vanilla extract

1/4 teaspoon kosher salt

Directions

Make the berry swirl: Combine the sugar and 2 tablespoons of water in a saucepan. Bring to a boil over medium heat. Boil, swirling the pan occasionally, until the mixture is amber, about 6 min.

Immediately and carefully add the berries, miso, and lemon juice to the saucepan. Stir to incorporate. Return to a boil, and cook until it thickens, stirring occasionally, about 10 min.

Set a fine