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Roasted Strawberry Coconut Milk Ice Cream

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.44

$1.44 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 mother's day,summer,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly,vegan side dish
spoonacular Score:31%

Spoonacular Score: 31%

 

Roasted Strawberry Coconut Milk Ice Cream might be just the dessert you are searching for. This recipe serves 8 and costs $1.44 per serving. One serving contains 213 calories, 2g of protein, and 21g of fat. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Mother's Day. If you have cane sugar, strawberries, ground cardamom, and a few other ingredients on hand, you can make it. 2 people have made this recipe and would make it again. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is rather bad. Try Roasted Strawberry Coconut Milk Ice Cream, Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, and Strawberry Pineapple Coconut Milk Ice Cream for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp raw cane sugar
raw cane sugar
2 cans
2 cans canned full fat coconut milk
canned full fat coconut milk
0.5 tsps
0.5 tsps ground cardamom
ground cardamom
1 lb
1 lb strawberries
strawberries
0.5
0.5  vanilla bean bean
vanilla bean bean
1 Tbsp raw cane sugar
1 Tbsp
raw cane sugar
2 cans canned full fat coconut milk
2 cans
canned full fat coconut milk
0.5 tsps ground cardamom
0.5 tsps
ground cardamom
1 lb strawberries
1 lb
strawberries
0.5  vanilla bean bean
0.5
vanilla bean bean

Equipment

ice cream machine
ice cream machine
popsicle molds
popsicle molds
baking sheet
baking sheet
sauce pan
sauce pan
whisk
whisk
knife
knife
oven
oven
ice cream machine
ice cream machine
popsicle molds
popsicle molds
baking sheet
baking sheet
sauce pan
sauce pan
whisk
whisk
knife
knife
oven
oven


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.44
Ingredient
1 tablespoon raw cane sugar
2 cans canned full fat coconut milk
½ teaspoons ground cardamom
1 pound strawberries
½ vanilla bean bean
Price
$0.02
$4.66
$0.22
$4.05
$2.55
$11.50

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Green Tips

  • Eating produce that isn't in season means you're eating fruits and vegetables that have traveled quite awhile to get to you. They lose much of their nutrition during transport, and the long distances are not doing the planet any good either. If you want strawberries in winter, buy them frozen! Also, strawberries are one of the worst offenders when it comes to pesticide residues found on produce, so buy organic when you can.

Disclaimer

Nutritional Information

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

Vitamin B6
0.05mg
3%

Calcium
26mg
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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