Description
Delicious vegan strawberry coconut milk ice cream made with roasted strawberries and creamy coconut milk.
Ingredients
Scale
- 1 lb (about 450 g) hulled and halved fresh strawberries
- 1 tbsp (12.5 g) cane sugar, divided
- 1/2 cup (100 g) cane sugar
- 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
- 2 tsp (10 ml) pure vanilla extract
- 1 tbsp (15 ml) plain vodka or rum
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a baking dish, toss the hulled and halved strawberries with 1 tablespoon of cane sugar until evenly coated. Spread them out in a single layer. Roast the strawberries for about 35 minutes, stirring halfway through to ensure even cooking. You will know they are done when the strawberries have softened, their juices are thickening in the pan, and a sweet aroma fills the kitchen.
- Step 2: Carefully transfer the roasted strawberries and all of their syrup into a container, scraping the pan to collect every bit of juice. Preserving all the syrup is essential for depth of flavor.
- Step 3: To the roasted strawberries and syrup, add the 2 cans of full-fat coconut milk, 2 teaspoons of vanilla extract, and the remaining 1/2 cup cane sugar. Blend all ingredients in a high-speed blender until smooth and creamy. This silky texture is key for the ice cream’s rich mouthfeel.
- Step 4: Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions. Churning breaks up ice crystals and results in a smooth, creamy texture essential for this vegan strawberry coconut milk ice cream.
- Step 5: Transfer the churned ice cream to a freezer-safe container, seal it, and freeze for 7 to 8 hours or until firm. Monitor the freezing process to avoid the ice cream becoming too hard for serving.
Notes
- Room Temperature: Do not leave the ice cream at room temperature for more than 1 hour to prevent melting and spoilage.
- Refrigeration: Store in an airtight container in the refrigerator for up to 2 days. The ice cream may soften, so serve it soon after refrigeration.
- Freezing: Freeze in a sealed, freezer-safe container for up to 2 months. Before serving, thaw in the refrigerator for 15 minutes to soften slightly.
- If the strawberries are not sweet enough after roasting, add an additional tablespoon of cane sugar about 15 minutes into roasting.
- If the ice cream base is too liquid, whisk in 1 tablespoon of coconut milk powder before churning to improve creaminess.
- In case ice crystals form during freezing, stir the ice cream every 30 minutes for the first two hours to maintain smoothness.
- For softer ice cream servings, remove it from the freezer 10 minutes prior to scooping.
- To enhance the strawberry flavor, blend in an extra 1/2 pound of roasted strawberries along with the base ingredients.
Nutrition
- Serving Size: 1/2 cup
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: 0 mg