All Recipes, Dairy Free, Dessert, Low Carb, Nut Free, Sweet, Vegetarian

Roasted Strawberry Ice Cream

Creamy, sweet roasted strawberry ice cream is studded with chunks of soft, caramelized berries to make a decadent treat.

Roasted Strawberry Ice Cream

I’ve got a major treat for us today!

I’m not a huge fan of fruit desserts — I’m a chocolate lover at heart. Trust me when I say this, I wouldn’t post a fruit dessert on this website unless it can compete with chocolate.

And this ice cream?

It puts up a fight.

Roasted Strawberry Ice Cream

If you’re reading this blog, you already know that I post healthy/paleo/gluten-free/dairy-free recipes . . . so do we really have to list all the “frees” of this ice cream?

Yes. Yes, we do. It’s kind of our thing.

This roasted strawberry ice cream is

Gluten-free

Dairy-free

Grain-free

Soy-free

Nut-free

Vegetarian

Healthy

Relatively low-sugar

Delicious

Creamy

Amazing

Easy to make

Decadent

Did I mention it’s paleo?

Roasted Strawberry Ice Cream

I think we deserve a treat today. After all, we’ve made it half-way through the week — that’s something to celebrate!

If you thought you couldn’t enjoy ice cream on the paleo diet, you were wrong! This ice cream is just as creamy and sweet as its non-paleo counterpart, but it’s actually good for you! (Or at least, it’s not bad for you.) It’s made with coconut milk, but it doesn’t taste coconutty! This roasted strawberry ice cream is packed with juicy strawberries, which are caramelized in the oven for extra-sweet flavor.

Summer called, and it wants you to make this roasted strawberry ice cream! tell a friend

Roasted Strawberry Ice Cream

We should treat ourselves for multiple reasons this Wednesday! As I mentioned in the previous page, we made it to Hump Day (whoop!), but we have also survived the insane heat of summer so far. Celebrate your lack of heatstroke with a scoop of this! . . . you’d better eat it quickly, before it melts all over you.

We’ve been having cross-country in the afternoons for the past week, and it has made me remember just how much I hate running in the heat. The thermometer said it was 88 degrees the other day . . . it was not 88. It felt more like 98! If I could, I would run at 5 AM every morning just to avoid running in the afternoons.

Okay, enough with my running tangent. Let’s talk about ice cream again.

Roasted Strawberry Ice Cream

Love ice cream? Don’t forget to try some other frozen deliciousness: strawberry pina colada popsicles, carrot cake smoothie bowl, chocolate cherry nice cream cake, and paleo matcha frappuccino.

If you take a closer look at any of these photos, you’ll see some suspicious-looking chocolate chunks there. I would HIGHLY RECOMMEND adding your favorite bar or chips to this ice cream! <– Chocolate is just the cherry on top.

Er, strawberry. Wrong fruit.

Roasted Strawberry Ice Cream

Make a double batch of this ice cream! You’ll have some to wolf down now, and some to use in a brand-new recipe that’s coming next week! For a sneak peak, check out this post!

Happy Hump Day!

Print Recipe
Roasted Strawberry Ice Cream
Creamy, sweet ice cream is studded with chunks of soft, caramelized strawberries to make a decadent treat.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350 Fahrenheit.
  2. Hull and slice the strawberries. Toss them with a drizzle of olive oil and a drizzle of honey. Line a baking sheet with parchment paper.
  3. Roast the strawberries on the baking sheet for 20 minutes.
  4. Transfer the strawberries to a bowl and add the lemon juice and one tablespoon of maple syrup. Gently smash the strawberries, but allow some chunks to remain.
  5. Heat a pot of water over medium-high heat. Place a ceramic bowl over the hot water to create a double boiler, and heat the coconut milk in the bowl until hot (not boiling). Whisk in the remaining maple syrup (2 tablespoons).
  6. In another bowl, whisk 3 egg yolks. Add 1 ladleful of the hot coconut milk to the egg yolks while whisking vigorously.
  7. While whisking constantly, repeat Step 6 twice more to make a total of three ladlefuls of hot coconut milk.
  8. Pour the egg-coconut milk mixture back into the double boiler and whisk for 2-3 minutes nonstop, until the custard has thickened slightly.
  9. Cover the custard with plastic wrap and cool it completely. Stir in the smashed strawberries.
  10. Pour the custard into an ice cream maker and churn according to the manufacturer's directions.*
Recipe Notes
  • Alternatively, you may pour the custard into a shallow dish and freeze. Stir it every 5-10 minutes, until the mixture is soft and scoop-able.

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