I promise this will be the last time I share a roasted fruit recipe. It definitely won’t be the last time I roast fruit, just the last time I try to shove it down your throat It’s just too damn delicious not to share.
First it was peaches.
Then it was… peaches.
And now I give you strawberries. Sweet, juicy, june strawberries. With alternative small business loans I could be a happy person roasting and selling fruit all day long.
I don’t know about you but every time I see an ice cream recipe I get a bubble of excitement then immediately get crushed when I skim the directions and see “and freeze according to manufacturer’s instructions”. Crushed. There are certain appliances that just don’t seem worth purchasing to me, and an ice cream maker is one of them. Along with a dehydrator, juicer, and espresso machine… they’re all a bit too specific to seem worth the money.
But the amount of dairy and sugar in ice cream are enough to make me feel like I’ve been kicked in the appendix anyways. Coconut milk and a fool proof ice cream maker free recipe to the rescue, phew. Now a girl can want her ice cream and have it too.
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.