Like on facebook Follow on Twitter Subscribe to Posts! View Instagram Feed Pastry Affair on Pinterest
RECENT POSTS




subscribe
Subscribe to posts! Connect on facebook! View flickr page! Add to google reader!

To receive RSS updates
Click here
subscribe via email
« Thoughts on Going Vegan: Meal Ideas & Afterthoughts | Main | Coconut Scones »
Thursday
Jul122012

Roasted Strawberry Coconut Ice Cream

Roasted Strawberry Coconut Ice Cream

Ice cream has many faces. To young children, ice cream is a delight, enchanting both the mind and the mouth. The frozen treat leaves a sticky smudge all over their faces as they attempt to lick the bowl clean. In the heat of a wild summer, ice cream cools down the body during warm afternoons, bringing a smile to anyone who happens to find a towering cone in their hands. Ice cream can also be a comfort food, a friend in moments when the world just isn't in your favor.

During my college years, my friend and I developed a ritual to coping with boy trouble whenever we found ourselves in a wearisome place. The routine always began with a hesitant call on the phone; once the strain of the situation became evident in one of our discordant voices, it was time to take action. The solution for these problems was always the same—ice cream. The grocery store became a fixture in those moments, as we'd wander the frozen food aisle carefully choosing the chilled tonic that would heal our wounds.

Roasted Strawberry Coconut Ice Cream

In the eve of twilight, we'd walk our heavy souls to a nearby park, with spoons in our back pockets, and dig into the melting cream, eating more than we should have dared. Just as the remaining ice cream would melt into a pool in the bottom of the container, the rush of sorrow and heartbreak and the unfairness of love would come spilling out of one of our hearts. As one bared her soul to the other, the other would open her ears, hoping the simple act of listening would lift just a part of burden the other carried. Some nights we'd find solutions to the problems together, but more often than not the troubles would hang in the air, unsolved and unresolved, as a satisfying answer failed to appear.

When the sugar would gather in our bloodstreams, we'd find ourselves on the park swings, cursing men and love with every pump of our legs. Higher and higher into the air we would fly as the metal chains of the swings began to shake. In those moments, with a belly full of ice cream and a dear friend by our side, the weight of the world would lift an inch off our shoulders for just a moment and we could begin to feel free.

Roasted Strawberry Coconut Ice Cream

To me, ice cream has always been a healer—a healer of broken hearts, hot summer days, and scraped knees. Ice cream has the uncanny ability to ease the troubles of life and bring lightness to the heaviest of situations. Ice cream, in its own way, is a carrier of happiness. In the chocolate swirls, strawberry chunks, and Neapolitan flavors, there holds a promise of smiles, happy moments, and ice cream smudged faces.

This is why I love ice cream.

Roasted Strawberry Coconut Ice Cream

Roasted Strawberry Coconut Ice Cream is light and creamy, with bursts of strawberry flavor. Strawberries are sliced, drizzled with balsamic vinegar, and sweetened with a spoonful of sugar before roasting in the oven until the berries are dark and sweet. The ice cream is very simple to assemble (and dairy/egg-free!). The flavors alternate between spoonfuls of smooth coconut and bright strawberries.

One Year Ago: Harry Potter Treats
Two Years Ago: Mocha Frappccino

Roasted Strawberry Coconut Ice Cream

Yields 1 1/2 pints

Roasted Strawberries
1/2 pint (8 ounces) fresh strawberries, hulled and quartered
1 tablespoon balsamic vinegar
1 tablespoon granulated sugar

Preheat oven to 375 degrees F (190 degrees C).

In a bowl, mix together the quartered strawberries, balsamic vinegar, and sugar. Spread evenly over a baking sheet and bake for 20-25 minutes, or until the berry juices have thickened (but are not burning). Remove from the oven and chill in the refrigerator until cold. Cut the strawberry quarters into smaller pieces for a smoother ice cream.

Coconut Ice Cream
14 ounces (414 ml) full-fat coconut milk
1/2 cup (118 ml) soy or almond milk (whole or 2% milk will also work)
1/4 cup (56 grams) granulated sugar
1 teaspoon vanilla extract

In a medium bowl, whisk together the milks, sugar, and vanilla extract. Chill in the refrigerator until cold.

Freeze mixture in ice cream maker, following the manufacturer's instructions. When the ice cream is nearly finished churning, add the roasted strawberries to incorporate evenly. Transfer ice cream to an airtight container and freeze for 2-3 hours before serving.

Reader Comments (20)

I haven't tried roasting strawberries, but I think I need to. This ice cream looks divine!
07.12.2012 | Unregistered CommenterJill
This sounds unreal! Yum!
Oh I absolutely love the sound of this!!
07.12.2012 | Unregistered CommenterMeg @ Sweet Twist
Your posts are always so beautiful to read. And your pictures are fantastic! My favorite one is the top right one, with the spoon of melted ice cream and broken sugar cone chunks.

This flavor sounds very interesting, and I've never seen or heard anything like mixing coconut and strawberry together.
So poetic and elegant .
07.12.2012 | Unregistered Commenterthoughtsncake
Food can be so powerful and meaningful that way... Thanks for sharing. Beautiful photography, looks delicious.
Technical question: I find that when I make homemade ice cream, it's really creamy and makes that perfect scoop right out of the ice cream maker, but once I put it in the freezer, it becomes really hard and pretty much chips when scooped... Do you have that same experience? Any tips? Thanks so much.
07.12.2012 | Unregistered CommenterHelene
Helene-- The reason the ice cream can get too hard is because ice crystals form in the ice cream, making it difficult to scoop and ruining the soft, smooth texture. The faster an ice cream mixture churns, the smaller the ice crystals will be, resulting in an ideal texture. To help prevent it, you should use a very shallow container with a large area to freeze the ice cream in once it hits the freezer. This cools down the ice cream much faster, allowing less ice crystals to form. You can also let the ice cream thaw in the refrigerator for 5-10 minutes or at room temperature for 3-5 minutes to soften the ice cream before scooping.
07.13.2012 | Registered CommenterKristin Rosenau
Mmmm...love roasted strawberries. This sounds amazing!!
This sounds absolutely delicious! Roasted strawberries? It's the first time I've heard of that! :D

But how can I make it without the ice cream maker? :(
07.13.2012 | Unregistered CommenterXin Bei
Xin Bei-- David Lebovitz has great tips on how to make ice cream without an ice cream maker (http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ ). Check it out!
07.13.2012 | Registered CommenterKristin Rosenau
The link you gave me is not working. :(
07.13.2012 | Unregistered CommenterXin Bei
Xin Bei-- Are you sure? It works for me...
07.13.2012 | Registered CommenterKristin Rosenau
Oooh! It works now! :) Thanks!
07.13.2012 | Unregistered CommenterXin Bei
You got to be kidding! We have the same boy-problem ritual...It's a big tub, 2 girls, a spoon and a boy who was insensitive, immature or any other descriptives not appropriate to be written here...;) Now that these 2 girls are both married, the ice cream ritual has changed. It is a big tub, 3 plastic spoons, 3 toddlers (who are kept still by the same ritual;) and 2 moms who are so happy they finally got the chance to catch up. Ice cream has always been a friend...Roasted strawberries? I will definitely try...and let the ritual begin again.
07.14.2012 | Unregistered Commenteryumgoggle
Pretty! Yummy! I made my first coconut ice cream two weekends ago with my sister. She is semi-lactose intolerant (ice cream and straight milk, not cheese or yogurt) so she has been delightfully discovering coconut ice cream recipes. It was delicious! Yay for ice cream in July.
07.14.2012 | Unregistered CommenterErica
Such beautiful words to go with what seems to be a beautiful recipe!
08.21.2012 | Unregistered CommenterMelissa Klotz
I tried this today, and I can't stop eating it! It is truly DIVINE~ What a wonderfully light recipe.
04.10.2013 | Unregistered CommenterGrace
oh my gosh...this looks absolutely divine. gorgeous photos, and such a wonderful flavor combo!
04.30.2013 | Unregistered Commenterkelsey
I cannot have balsamic vinegar or anything fermented (:<)...do you think I could subsitute regular white and get the same results?
05.6.2013 | Unregistered Commenterliane
Liane-- I would not try to substitute it--the results would most likely taste awful. Instead, I would just eliminate the vinegar and the final product will still taste delicious.
05.6.2013 | Registered CommenterKristin Rosenau

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.