Mulberry Magic: A Scoop of Sunshine and Sweet Memories
Michelle Phetlhe | Wednesday November 5, 2025 06:00
For us, summer is about more than sunshine and sandals, it’s about making memories that feel soft and warm even years later. This year, the season began with something new — a family adventure that quickly turned into one of our most cherished days; our boys’ first mulberry-picking experience.
The day started early, the kind of golden morning that promises mischief and magic. We headed out to a friend’s place down the road.
When we arrived, the tree stood tall and generous, their branches heavy with fruit, each berry like a drop of sweetness waiting to be picked.
The boys were nervous but very intrigued. Within minutes, they were darting between branches, fingers outstretched, squealing each time they found a cluster of ripe mulberries.
Their laughter a soft buzz over the rustle of leaves. It wasn’t long before their hands turned violet, their feet juice stained, and their cheeks flushed from the summer heat. But none of that mattered if anything, it made the experience even more real.
Watching them, I couldn’t help but think that this is what childhood should look like: messy, joyful, and completely absorbed in the moment. We picked until we had to start getting ready for school the next day.
The boys nibbled on berries, proudly showing off their purple tongues and lips, and I thought about how the simplest moments often become the most treasured ones.
There were no distractions, no rush, just us, the sun, and the sweetness of being together. Back home, the mulberries sat on the counter, plump, a reminder of our little adventure.
They looked too beautiful to waste and in true Chellz Kitchen fashion, that could only mean one thing: it was time to make something delicious.
A few days later, Boki and I rolled up our sleeves and decided to turn our freshly picked berries into something that would last beyond the season–a homemade mulberry jam compote.
The kitchen filled with the smell of simmering fruit and sugar, the sound of spoons clinking against pots, and the sight of little purple splatters marking our work.
It was a team effort, full of tiny moments of pride as the mixture thickened into glossy perfection.
Boki made his own jar, which didn’t survive long, he kept saying he was “just testing it,” but his spoon seemed to keep finding its way back to the jar.
Mine, on the other hand, I tucked away for something special, that special moment came sooner than expected.
It was the kind of day when even the shadows seemed to sweat. The boys were in the pool, splashing wildly, their laughter echoing through the yard. I watched them from the kitchen window and thought this day needs ice cream. Homemade, creamy, full-of-love ice cream. The kind that tastes like summer itself. So I pulled out the ingredients: condensed milk, heavy cream, vanilla, and of course, those deep purple berries we’d picked together.
Making ice cream from scratch is a little like magic, no fancy steps; just mixing, folding, freezing, and waiting, I blitzed the mulberries into a thick, velvety puree, the kitchen filled with their earthy sweetness.
I folded the fruit gently into the whipped cream, watching the pale white swirl change to the royal purple I had imagined (technical difficulties, as always!), but as I dipped a spoon in for a taste, I smiled.
The flavour was everything I’d hoped for, bright, creamy, and bursting with berry goodness.
When the ice cream was finally ready, the boys gathered their eyes lit up as I scooped the first creamy curls into their bowls. They took their first bites and grinned the kind of grin that says this is the good stuff.
Food, after all, has always been more than sustenance. It’s connection. It’s love in a tangible form something that brings people closer, whether you’re gathered around a kitchen counter or sitting on the grass, passing a bowl from hand to hand.
Of course, not every ice cream moment has to start from scratch. Sometimes, joy comes from simply popping open your favourite tub, scooping, and sharing.
That’s why we’re thrilled to partner with Dairymaid for further The Big Scoop Competition happening right now on our @chellzkitchen Facebook page! Here’s how it works: when you buy 2 x 1.8L tubs or a 5L of Country Fresh or Farmhouse ice cream, you stand a chance to get a freezer bag from our Experiential Executives in select stores on select dates.
And because Dairymaid knows how to keep the fun going, they’re also giving away phones every week until the end of the year!
So whether you’re scooping homemade mulberry ice cream in your backyard or picking up a tub of your favourite Country Fresh or Farmhouse from the store, one thing remains true life really is better with ice cream.
As the day came to a close and the boys drifted off to sleep, I found myself back in the kitchen, spoon in hand, sneaking one last bite of the leftover ice cream. It tasted like sunshine, laughter, and love all frozen into one perfect scoop.
INGREDIENTS 3 cups mulberries 1 can condense milk 500ml cold cream 1 teaspoon vanilla Squeeze of lemon juice (optional, to balance the sweetness)
INSTRUCTIONS Blitz the mulberries until smooth. You can strain them for a silkier texture or keep the seeds for that rustic feel. Whip the cream In a chilled bowl, until soft peaks form. Mix it all together, Stir the condensed milk, vanilla, and mulberry puree until well combined. Fold gently using a spatula, fold the whipped cream into the mixture slowly, so you keep that lovely light texture. Pour the mixture into a freezer-safe container, smooth the top, cover, and freeze for at least four hours (overnight is best).
#ChellzKitchen #MulberryMoments #HomemadeHappiness #DairymaidBigScoop #FamilyTime #BotswanaMoms #SummerScoops