3 cups soy milk, nut milk, or oat milk
1 tbs. arrowroot or kudzu
1 tbs. agar flakes
1/4 cup lecithin granules
1/4 cups raw cashews
1/2 cup silken tofu
1/4 cup grape seed oil
1/4 cup vegetable glycerin
2 tsp. liquid stevia
1 cup Mulberry Jam
1. Simmer 2 cups of the soy milk with the arrowroot and agar 10 minutes over low heat, stirring often.
2. Purée with all remaining ingredients except the jam in a blender.
3. Transfer to an ice cream machine and freeze according to the manufacturer’s directions.
4. Add the jam just before freezing is completed.