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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 dessert
spoonacular Score:41%

Spoonacular Score: 41%

 

Roasted Strawberry Coconut Milk Ice Cream requires approximately 45 minutes from start to finish. For $1.44 per serving, you get a dessert that serves 8. One portion of this dish contains about 2g of protein, 21g of fat, and a total of 213 calories. This recipe is liked by 2 foodies and cooks. Head to the store and pick up cane sugar, strawberries, a vanilla bean, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. It is brought to you by Foodista. With a spoonacular score of 34%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, Roasted Strawberry Coconut Milk Ice Cream, and Roasted Strawberry Coconut Milk Ice Cream.

Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Sandeman Vintage Port with a 5 out of 5 star rating seems like a good match. It costs about 135 dollars per bottle.

Sandeman Vintage Port



» Get this wine on Amazon.com

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 pound
1 pound strawberries
strawberries
0.5
0.5  a vanilla bean bean
a 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 pound strawberries
1 pound
strawberries
0.5  a vanilla bean bean
0.5
a vanilla bean bean

Equipment

ice cream machine
ice cream machine
popsicle molds
popsicle molds
baking sheet
baking sheet
whisk
whisk
sauce pan
sauce pan
knife
knife
oven
oven
ice cream machine
ice cream machine
popsicle molds
popsicle molds
baking sheet
baking sheet
whisk
whisk
sauce pan
sauce pan
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 a vanilla bean bean
Price
$0.02
$4.66
$0.22
$4.05
$2.55
$11.50

Nutritional 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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