Roasted Strawberry Coconut Milk Ice Cream

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
4%
Roasted Strawberry Coconut Milk Ice Cream
45 min.
8
213kcal
85.98%sweetness
1.98%saltiness
41.88%sourness
5.96%bitterness
1.84%savoriness
100%fattiness
0%spiciness

Suggestions

This roasted strawberry coconut milk ice cream is a delicious and healthy treat that is perfect for satisfying your sweet tooth. It's a vegan and dairy-free dessert option that is sure to impress. The combination of roasted strawberries and coconut milk creates a creamy and indulgent ice cream with a unique flavor profile. The cardamom and vanilla add a subtle warmth and depth of flavor to the ice cream, while the roasted strawberries provide a sweet and slightly tangy taste. This recipe is easy to make and can be customized to your liking. You can adjust the sweetness to your preference and even add additional mix-ins such as chopped nuts or chocolate chips. The result is a creamy, dreamy ice cream that's perfect for a hot summer day or any time you're craving something sweet and refreshing. It's a wonderful dessert option for those following a vegan or dairy-free diet, and it's sure to be a hit with everyone who tries it.

Ingredients

  • tbsp granulated sugar raw
  • cans coconut milk 
  • 0.5 tsp ground cardamom 
  • pound strawberries washed and hulled
  • 0.5  vanilla pod 

Equipment

  • sauce pan
  • knife
  • ice cream machine

Directions

  1. Add the coconut milk, 1/2 cup of raw cane sugar, and the cardamom to a sauce pan. Using a small knife, cut down the length of the vanilla bean and scrape all of the seeds into the coconut milk mixture.
  2. Add in the vanilla bean as well.
  3. Remove the vanilla bean halve from the ice cream base and discard it. Process the mixture according to the manufacturer's instructions on your ice cream maker. I added in the strawberries after about 10 minutes when the mixture starting getting thicker and gaining a bit of volume. Eat immediately (it will be somewhat soft), or place in an airtight container in the freezer. Makes approximately 6 to 8 servings.

Nutrition Facts

Calories213kcal
Protein4.05%
Fat80.79%
Carbs15.16%

Properties

Glycemic Index
26.51
Glycemic Load
4.94
Inflammation Score
-3
Nutrition Score
8.1295652173913%

Flavonoids

Cyanidin
0.95mg
Petunidin
0.06mg
Delphinidin
0.18mg
Malvidin
0.01mg
Pelargonidin
14.09mg
Peonidin
0.03mg
Catechin
1.76mg
Epigallocatechin
0.44mg
Epicatechin
0.24mg
Epicatechin 3-gallate
0.09mg
Epigallocatechin 3-gallate
0.06mg
Naringenin
0.15mg
Kaempferol
0.28mg
Myricetin
0.02mg
Quercetin
0.63mg
Gallocatechin
0.02mg

Taste

Sweetness:
85.98%
Saltiness:
1.98%
Sourness:
41.88%
Bitterness:
5.96%
Savoriness:
1.84%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:213.18kcal
10.66%
Fat:20.6g
31.69%
Saturated Fat:18.07g
112.96%
Carbohydrates:8.7g
2.9%
Net Carbohydrates:7.53g
2.74%
Sugar:4.27g
4.74%
Cholesterol:0mg
0%
Sodium:13.02mg
0.57%
Protein:2.32g
4.64%
Manganese:0.99mg
49.37%
Vitamin C:34.32mg
41.6%
Iron:3.4mg
18.9%
Magnesium:51.59mg
12.9%
Copper:0.24mg
12.04%
Phosphorus:105.51mg
10.55%
Potassium:298.28mg
8.52%
Folate:26.98µg
6.74%
Fiber:1.17g
4.68%
Zinc:0.62mg
4.16%
Vitamin B3:0.83mg
4.14%
Calcium:26.76mg
2.68%
Vitamin B6:0.05mg
2.68%
Vitamin B1:0.03mg
2.32%
Vitamin B5:0.22mg
2.17%
Vitamin K:1.25µg
1.19%
Vitamin E:0.16mg
1.1%
Source:Foodista