And now the recipe… Roasted strawberry and Rosemary Ice Cream. Call it a smoothie or a milkshake, but this comes out seriously thick using the same ice cube technique from my Minty Lime Milkshake. As in turn upside down without making a mess thick. No dairy. No sugar. And no god forsaken ice cream maker!

Roasted Strawberry and Rosemary Ice Cream

Roasted Strawberry and Rosemary Ice Cream



Roasted Strawberry and Rosemary Ice Cream

Dairy, Sugar, and Ice Cream Maker Free!

1 pint of strawberries
1 cup of full fat coconut milk
4 sprigs of fresh rosemary
tiny pinch of salt
Preheat oven to 350 degrees. Wash and slice strawberries and place on a baking sheet with rosemary sprigs for about 25 minutes until they are oozing with juice and slightly caramelized. Remove from the oven and discards the rosemary (if a few ‘needles’ are left that’s fine).

Place strawberries in a bowl and mash with a fork or potato masher. Remove about 1/3 cup of the strawberries and put in the fridge for after. Pour in 1 cup of coconut milk and pinch of salt and mix until combined. Pour into an ice cube tray. Freeze for 2-3 hours until nearly solid but still slightly soft.

Place cubes into a blender or food processor and process until smooth. Add in the reserved 1/4 cup of strawberries after you’ve blended the mixture, for texture. It should be nearly a solid and super creamy just like ice cream. Keeps in the fridge or freezer.

Makes 1.5 cups.

 

Do you have an ice cream maker? What’s your favorite ice cream flavor?




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