Roasted Strawberry & Rosemary Ice Cream

 

FullSizeRender-2I had been meaning to update this post for some time! But I needed to recreate it first for some better photos and information! I finally made the time to make my Roasted Strawberry Ice-Cream with a hint of Rosemary! The best part about it? No Ice Cream maker needed. It is Dairy and Artificial Sugar Free!
I have trouble not having a completely scheduled day. Let me rephrase that, I have a day laid out in my head. I know exactly what I want to accomplish. But my 6 month old son might have other plans. So I am slowly learning to relax into this new life… I did manage to finally get back to this dessert instead of making a sugar ladder Apple Crisp haha. Give this a shot! It is so delicious!

 Ingredients
Organic Strawberries – 2 Pints
Coconut Milk (Full Fat) – 1 Can
Fresh Rosemary – I used 6 Sprigs
A bit of salt
Directions
Preheat oven at 350(F)/175(C)
Slice Strawberries and place them on a baking sheet
Lay Rosemary on top of Strawberries, covering as many as possible. My Rosemary is still small, so I didn’t have a ton to use today! Use more than in this photo if you can!
Bake for 25 minutes
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Once Done Baking, Remove Rosemary. And no worries if you don’t get it all.
Throw those berries in a bowl and mash them up a bit, setting aside about a quarter of the berries in the fridge for a later step.
Mix mashed berries with Coconut Milk and a little bit of salt
Pour in an ice cube tray and set in the freezer for 3 hours until frozen, yet slightly soft
I wouldn’t go past 3 hours, or it will become too solid. You can even check them earlier. You’re looking for a solid yet soft texture.
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Add cubes to food processor (or blender) and blend until smooth
Add the fresh berries you set aside earlier to the blender and pulse a few times. This makes all the difference in the world! It adds sweetness and texture.
Place in whatever serving dish you like, and dig in!
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 I’d love to hear how yours turned out!
Blessed Be,
Oat
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