Picture this: it’s the peak of summer, and I’m standing in my kitchen, trying to figure out a way to cool off and use up the abundance of strawberries I overzealously picked at the farm last weekend. That was the moment when the idea of roasted strawberry coconut milk ice cream popped into my head. This recipe is a savior when the sun is relentless, with its creamy texture and the lush, roasted notes of strawberries and vanilla that take me to a blissful place. Plus, it’s a dairy-free treat that doesn’t skimp on flavor. One bite, and it’s like a mini-vacation!
What You’ll Need
Chances are you already have most of this in your pantry or fridge. We’re keeping it simple, yet the flavors are anything but.
- 1 pound fresh strawberries
- 1/2 cup raw cane sugar, divided
- 1 can full-fat coconut milk
- 1 teaspoon ground cardamom
- 1 vanilla bean
How to Make Roasted Strawberry Coconut Milk Ice Cream
- Preheat your oven to 350°F (175°C). Hull and halve the strawberries, then toss them with 1/4 cup of the raw cane sugar. Spread them out on a baking sheet lined with parchment paper. Roast in the oven for about 25 minutes, until they’re soft, syrupy, and a little caramelized around the edges.
- In a saucepan over medium heat, combine the full can of coconut milk, the remaining 1/4 cup of raw cane sugar, and the cardamom. Using a small knife, split the vanilla bean lengthwise and scrape the seeds into the coconut milk mixture. Toss in the vanilla pod too, because why not? Let it heat gently until it’s steaming and the sugar dissolves completely.
- Remove the saucepan from the heat and let the mixture steep for about 10 minutes, allowing the vanilla to infuse through the coconut milk. Remove the vanilla bean pod after steeping.
- Once the strawberries have cooled slightly, blend them until smooth (a few chunky bits are fine if you like texture). Stir the strawberry puree into the coconut milk mixture, giving it a pretty pink hue.
- Transfer the mixture to a bowl and refrigerate until thoroughly chilled, at least a couple of hours. If you’re impatient like me, you can speed this up by placing the bowl in the freezer and stirring every 15 minutes.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer to an airtight container and freeze for at least four hours or until firm enough to scoop.
Cook’s Notes
This ice cream is best made a day in advance to allow the flavors to meld and develop. If you find yourself without an ice cream maker, no worries! You can pour the chilled mixture into a loaf pan, freeze it, and stir every 30 minutes for a few hours until it starts to freeze evenly. Just keep in mind that the texture won’t be as creamy as churned. Store leftovers (if there are any!) in the freezer for up to two weeks, but it’s so good, I doubt it’ll last that long.
Make It Your Own
- Swap the strawberries for raspberries or blackberries for a tangy twist.
- Add a tablespoon of balsamic vinegar with the strawberries before roasting for a sophisticated touch.
- Stir in some chopped dark chocolate right before the ice cream sets for a delightful crunch.
- Boost the flavor with a tablespoon of rum or bourbon in the coconut milk mixture before chilling.
If you try this, I’d love to hear how it turns out — drop a comment or tag me! Making this ice cream is like hitting pause on summer’s heat, and I hope it brings you as much joy as it does me. Enjoy! 🍓🌴
Related update: Roasted Strawberry Coconut Milk Ice Cream