Roasted Strawberry Coconut Milk Ice Cream

Roasted strawberry
-200g strawberry (or more )
-1tbsp coconut sugar (or any other sugar)

Coconut milk ice cream base:
-      - 2 can full fat coconut milk (shake well before opening)
-     -  20g honey
-       -100g granulated stevia (use less if you prefer it to be less sweet)
-       2tbsp cornstarch

For the strawberry:
1.     1. Preheat oven to 160c (325F)
2.     2. Slice strawberries into halves or quarters
3.     3. In a bowl, toss strawberries with sugar. Place on baking paper and bake for 30mins.
4.     Cover strawberries in a bowl, save for later use.

For the ice cream base:
1.     1.Remove coconut milk from can and place it into a large bowl.
2.    2. Place the 2tbsp of corn starch in a cup, then add 3 tbsp of coconut milk from the bowl, mix well and set this coconut milk- cornstarch mixture aside.  
3.    3. In a sauce pan, pour in the large bowl of coconut milk, honey and granulated stevia, bring it to bowl. Once it starts to bubble violently, reduce the heat, so it is just simmering.
4.     4.Mix the coconut milk-cornstarch mixture, then pour it into the sauce pan, give it a stir, and let it bubble, then stir again. Until the whole mixture thickens, like custard.
5.     5.Once the mixture is like custard, turn off the heat. Pour the mixture through a strainer into a large container, let it cool completely before placing it into the freezer.
6.     6.Remove the ice cream from the freezer after 1 hour, stir with a spatula to prevent water crystal from forming,  then add in the strawberries, mix again. Then place into the freezer overnight.
7.    7. Remove the box of ice cream at room temp for approx 5 -10 mins before serving.
ENJOY !

Roasted Strawberry Coconut Milk Ice Cream

Roasted strawberry

-200g strawberry (or more )

-1tbsp coconut sugar (or any other sugar)

Coconut milk ice cream base:

-      - 2 can full fat coconut milk (shake well before opening)

-     -  20g honey

-       -100g granulated stevia (use less if you prefer it to be less sweet)

-       2tbsp cornstarch

For the strawberry:

1.     1. Preheat oven to 160c (325F)

2.     2. Slice strawberries into halves or quarters

3.     3. In a bowl, toss strawberries with sugar. Place on baking paper and bake for 30mins.

4.     Cover strawberries in a bowl, save for later use.

For the ice cream base:

1.     1.Remove coconut milk from can and place it into a large bowl.

2.    2. Place the 2tbsp of corn starch in a cup, then add 3 tbsp of coconut milk from the bowl, mix well and set this coconut milk- cornstarch mixture aside.  

3.    3. In a sauce pan, pour in the large bowl of coconut milk, honey and granulated stevia, bring it to bowl. Once it starts to bubble violently, reduce the heat, so it is just simmering.

4.     4.Mix the coconut milk-cornstarch mixture, then pour it into the sauce pan, give it a stir, and let it bubble, then stir again. Until the whole mixture thickens, like custard.

5.     5.Once the mixture is like custard, turn off the heat. Pour the mixture through a strainer into a large container, let it cool completely before placing it into the freezer.

6.     6.Remove the ice cream from the freezer after 1 hour, stir with a spatula to prevent water crystal from forming,  then add in the strawberries, mix again. Then place into the freezer overnight.

7.    7. Remove the box of ice cream at room temp for approx 5 -10 mins before serving.

ENJOY !

34 notes
1 year ago