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
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.