Place the frozen mixed berries, 3 tablespoons maple syrup, and 1 tablespoon fresh lemon juice into a medium saucepan. Cook over medium heat, stirring occasionally, until the berries release juices and begin to break down, about 6–8 minutes. Add 2 tablespoons cold water if the mixture is too thick and stir to combine.

Smooth and strain

Remove from heat. Let cool slightly (3–4 minutes), then transfer to a blender or use an immersion blender and puree until smooth. Optional: For a silkier texture, press the puree through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Allow the strained puree to cool to room temperature before using.

Adjust sweetness

Taste the puree; add up to 1 tablespoon more maple syrup if you prefer sweeter. Chill in the refrigerator while you prepare the dairy-free base so it thickens slightly.

Dairy-Free Base

Combine base ingredients

In a large mixing bowl, whisk together 2 cups well-shaken full-fat coconut milk, 1 cup unsweetened almond milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt until fully combined and slightly aerated. Taste and adjust sweetness; the base should be pleasantly sweet but not overpowering—the berry puree will add more flavor.

Chill base

Cover the bowl and refrigerate the dairy-free base for at least 20 minutes to ensure it is chilled, which helps with a smoother texture during freezing or assembly.

Assembly & Freeze (If making frozen dessert) / Serving (If served fresh)

Option A — Frozen layered treat (no churn freezer method)

Line a loaf pan or shallow freezer-safe container with parchment for easy removal. Spoon 1/3 of the chilled dairy-free base into the pan, then drizzle 2–3 tablespoons of berry puree in several places. Use a skewer or knife to create gentle swirls (do not overmix; you want visible ribbons of berry). Repeat with another 1/3 base and 2–3 tablespoons puree. Finish with remaining base and remaining berry puree on top; swirl once. Cover tightly and freeze until firm, at least 6 hours or overnight. Let sit at room temperature for 5–10 minutes before scooping.

Option B — Quick parfait (no freezing)

For a ready-to-eat dairy-free mixed berry parfait: spoon 2–3 tablespoons dairy-free base into serving glasses, add 1–2 tablespoons berry puree, and repeat layers until glasses are filled. Finish with fresh berries and toasted sliced almonds. Serve immediately.

Garnish and serve

When serving either frozen scoops or parfaits, top with fresh berries, a sprinkle of toasted sliced almonds, and a mint leaf. If frozen, let scoops soften 3–5 minutes at room temperature for easier scooping and better flavor.