This roasted strawberry mint ice cream is made with coconut milk for a dairy free and vegan frozen treat that’s still super creamy and delicious.
I resisted the whole premise of an ice cream maker for a long time. One attempt into having one though (thanks to my mother in law) and I want to punch myself in the face for the years I missed out on this homemade amazingness because of my stubborn “I don’t need another kitchen appliance” stance.
I needed it, I just didn’t know it.
And I got the one that’s an attachment to my KitchenAid stand mixer so it’s barely another appliance. More like an add-on. Totally justifiable.
Deciding on what flavor to make the first go around was somewhat like what I imagine it would be like to pick out a name for your kid. Oh, the choices! Like names, there are about 10 million ice cream variations out there.
Milk & cream or dairy free? Egg base, no eggs? Chocolate mix ins or the fruit route? Nuts, no nuts? The choices go on and on and on and on…
After some facebook input, I decided to go the coconut milk base route this time around and while almond joy, lemon, york peppermint patty and oreo were thrown out as suggestions (and will eventually be made because they all sound amazing) the abundance of strawberries I had on hand won out.
Roasting them and mixing with a little bit of fresh mint resulted in what I’d call the perfect spring flavor.
Only made better by the 70+ sunny weather, a good book read front to back, the open top jeep rides and the complete avoidance of the computer this past weekend.
Roasted Strawberry Mint Ice Cream
- 2 14.5oz cans full fat coconut milk
- 1/3 cup honey
- 1/2 tablespoon vanilla extract
- 1/2 vanilla bean*
- 1 cup chopped strawberries
- 1 tablespoon mint minced
- Preheat oven to 400 degrees.
- Roast chopped strawberries on baking sheet for 10 minutes.
- Remove from oven, spread out on a cutting board and chop strawberries again into smaller pieces.
- Place cutting board with strawberries in the refrigerator to cool.
- Combine coconut milk, honey, vanilla extract, vanilla bean and mint in a large bowl. Whisk together until well combined.
- Pour mixture into ice cream maker and churn according to manufacturerâ??s directions (mine churned for 20 minutes)
- Remove strawberries from refrigerator and add to ice cream maker during the last 2 minutes of churning.
- Transfer ice cream to a freezer safe bowl and freeze for 2 hours to harden.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.