Roasted Strawberry Coconut Milk Ice Cream
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 41.10
- Health score: 4.00
- Weight Watcher points: 10.00
Summary
Roasted Strawberry Coconut Milk Ice Cream requires approximately 45 minutes from start to finish. For $1.44 per serving, you get a dessert that serves 8. One portion of this dish contains about 2g of protein, 21g of fat, and a total of 213 calories. This recipe is liked by 2 foodies and cooks. Head to the store and pick up cane sugar, strawberries, a vanilla bean, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. It is brought to you by Foodista. With a spoonacular score of 34%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, Roasted Strawberry Coconut Milk Ice Cream, and Roasted Strawberry Coconut Milk Ice Cream.
Ingredients
cane sugar1 tbsp
full fat coconut milk2 cans
ground cardamom0.5 tsp
strawberries1 pound
a vanilla bean0.5
For the strawberries Toss the berries with the tbsp of sugar and spread them out in an even layer on a parchment lined baking sheet. Roast them in the oven at 375 degrees for 20 to 30 minutes until they have reduced in size and are starting to release their juices. The edges of the strawberries should be caramelized. Cool the strawberries completely before using. These can be made ahead of time and kept in the fridge.For the ice cream base
Step 1
Add the coconut milk, 1/2 cup of raw cane sugar, and the cardamom to a sauce pan. Using a small knife, cut down the length of the vanilla bean and scrape all of the seeds into the coconut milk mixture.
Step 2
Add in the vanilla bean as well.
Heat the mixture over medium, whisking to incorporate the sugar. Bring the mixture to a boil, then remove it from the heat. Stir in the xanthan gum or vodka if using. Cover the mixture and allow it to chill for at least 4 hours or overnight. **If you are making popsicles instead of ice cream, add the roasted strawberries to your ice cream base, remove the vanilla bean halve, then pour it into your popsicle molds and freeze at least 4 hours. If using wooden sticks, freeze the popsicles one hour before inserting them. **For the ice cream
Step 1
Remove the vanilla bean halve from the ice cream base and discard it. Process the mixture according to the manufacturer's instructions on your ice cream maker. I added in the strawberries after about 10 minutes when the mixture starting getting thicker and gaining a bit of volume. Eat immediately (it will be somewhat soft), or place in an airtight container in the freezer. Makes approximately 6 to 8 servings.
Categories
Dish Types: dessert
Diets: gluten free, dairy free, lacto ovo vegetarian, fodmap friendly, vegan
Occasions: mother's day, summer