Roasted Strawberry Coconut Milk Ice Cream

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 tbsp raw cane sugar

2 cans full fat coconut milk

1/2 tsp ground cardamom

1 pound strawberries, washed and hulled

1/2 a vanilla bean

Equipment:

sauce pan

knife

ice cream machine

Cooking instruction summary:

  1. 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.
  2. For the ice cream base: 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. 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. **
  3. For the ice cream: 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.

 

Step by step:

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

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.

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

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.


Nutrition Information:

Quickview
213 Calories
2g Protein
20g Total Fat
8g Carbs
4% Health Score
Limit These
Calories
213k
11%

Fat
20g
32%

  Saturated Fat
18g
113%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
13mg
1%

Get Enough Of These
Protein
2g
5%

Manganese
0.99mg
49%

Vitamin C
34mg
42%

Iron
3mg
19%

Magnesium
51mg
13%

Copper
0.24mg
12%

Phosphorus
105mg
11%

Potassium
298mg
9%

Folate
26µg
7%

Fiber
1g
5%

Zinc
0.62mg
4%

Vitamin B3
0.83mg
4%

Calcium
26mg
3%

Vitamin B6
0.05mg
3%

Vitamin B1
0.03mg
2%

Vitamin B5
0.22mg
2%

Vitamin K
1µg
1%

Vitamin E
0.16mg
1%

covered percent of daily need
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