I have a love/hate relationship with the mulberry tree overhanging our yard. I love the plump, sweet berries, but I don't like their laughably short shelf-life. And I really dislike getting purple splotches all over my shoes -- their stains reminding me that I didn't hustle outside to collect my free harvest soon enough (or often enough). <br /> <br />This ice cream captures the sweet flavor of the ripe berries in a deep purple sauce that is just slightly floral in nature due to the violet liqueur, and pairs it with a creamy, cool lemon-y, coconut-y ice cream. <br /> <br /> This recipe is adapted from Jeni's Lemon Cream Ice Cream and The Kitchn's Vegan Strawberry Swirl Ice Cream

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