Confession - I have always wanted to make ice cream, but every time I came across a recipe and would read it, it always seemed to say that you needed to 'follow the instructions of your ice cream machine'. Having a very small kitchen, I cannot take in anymore appliances that will be used on a non-regular basis. Another item on that list? A waffle machine, I want one but would probably use it two or three times a year. Anymore there is a new way to make ice cream, first there are many recipes without dairy and second you no longer need an ice cream machine.
Growing up, my father loved strawberry ice cream. In fact, he would carefully watch the menu of a local ice cream shop, just waiting for the flavor to arrive. This recipe for No-Churn Vegan Strawberry Ice Cream with Dark Chocolate Flecks is dynamite! What makes this dessert even better is in-season strawberries that are unbelievably sweet.
NO CHURN ROASTED STRAWBERRY & CHOCOALTE FLECKED ICE CREAM
4 cups whole strawberries, from a dry quart
1 1/2 cans of coconut milk, unsweetened* (preferably organic)
1/4 cup sugar**
1/4 cup chopped chocolate good quality dark chocolate
Preheat oven to 400 degrees. Line a baking sheet with parchment. Quarter strawberries and place on baking sheet. Roast for about 20 minutes or until the strawberries have softened and the juices fill the pan. Let cool slightly. Place roasted strawberries and coconut milk in a blender. Pulse a few times, add sugar and puree until combined. Pour mixture into a sealed plastic bag (make sure it is a good quality bag or else it will leak!). Lay flat in freezer until just about frozen, about 4 to 5 hours.
Gently break up ice cream with your hands and blend together in a blender. Stir in dark chocolate. Pour into a metal container and freeze until set. Ice cream will keep in the freezer for 3 days.
*Coconut milk can have extra ingredients in in so go for the most natural variety as possible
**Sugar levels depend on the sweetness of your strawberries! If you have incredibly sweet berries, you might want to limit the sugar so that it doesn't compete with their natural flavor. Using 1/4 cup was enough for ripe strawberries, however, if needed add a few tablespoons at a time and taste it!
*Styling & Photography by Alison