If there's one device that people hardly regret buying it's an ice cream maker. Once you've entered an era of being able to know exactly what's in your ice cream, down to the last ingredient, it's hard to go back to store-bought pints. This roasted strawberry ice cream has a coconut milk base and is creamy, sweet, and studded with flavorful strawberries. Enjoy it on your favorite pie with a dollop of coconut whipped cream.
Roasted Strawberry Coconut Milk Ice Cream [Vegan]
- 2 13-ounce cans full-fat coconut milk
- 1/2 cup raw cane sugar
- 1/2 a vanilla bean
- 1/2 teaspoon ground cardamom
- A pinch of xanthan gum or a tablespoon of vodka (optional)
- 12 ounces strawberries, hulled and quartered
- 1 tablespoon raw cane sugar
For the Strawberries:
- Toss the berries with the tablespoon of sugar and spread them out in an even layer on a parchment paper-lined baking sheet. Roast them in the oven at 375°F 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:
- 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 heat, 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.
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.
- Eat immediately, it will be somewhat soft, or place in an airtight container in the freezer.