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4th of july

Roasted Strawberry and Fennel Coconut Ice Cream

Roasted Strawberry and Fennel Coconut Ice Cream

Is there anything better in the summer than homemade ice cream? When it’s topped with seasonal berries, I think not.

Heaven in a bowl. Spoon, please.

Summer Berries

This past weekend, my roommate and I got the ice cream machine churning with not just one, but TWO coconut ice cream creations. (You can find the other recipe here: Vegan Cardamom Coconut Ice Cream with Blueberries.)

Afterward, my roommate declared, “I think I actually like coconut ice cream better than the regular kind.”

I may have to agree. Although, this roasted strawberry-fennel combination could be skewing my opinion. These two vibrant ingredients are a match made to be. Yum.

Roasted Strawberry and Fennel Coconut Ice Cream

Fennel has a mild licorice-like flavor that adds that refreshing punch of flavor you get from an herb, yet without becoming overpowering like often happens with herbs. This is good news, since the real star in this ice cream should be the strawberries.

Caramelized in the oven so that their flavors condense, strawberries take on a new and appreciated meaning once roasted. The fennel allows for this sweet flavor to shine, while acting as the perfect, complimenting partner in crime. Teamwork.

Roasted Strawberry and Fennel

This recipe’s not vegan like the other one, but you could certainly omit the eggs if you wish. They are there to amp up the creaminess that’s already inherent in the coconut milk. Without the eggs, you’ll achieve an ice cream that’s still creamy on its own, but will be slightly more condensed upon removing from the freezer. The solution? Simply let it sit for 5-10 minutes before serving. That little bit of melt will revive the cream of the coconut.

Roasted Strawberry and Fennel Coconut Ice Cream

Do you have a favorite ice cream recipe? I’m in the market for something chocolaty and/or peanut buttery, but am also loving the uniqueness of various herbs/spices. Would love to hear what you’re coming up with!
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Cardamom Coconut Ice Cream with Blueberries

Cardamom Coconut Ice Cream with Blueberries

Ice cream – it’s a universal pleaser. This recipe especially because it’s dairy-free and tastes so ridiculously delicious you’ll want to celebrate with seconds. And your body won’t totally yell at you for doing so.

Cardamom Coconut Ice Cream with Blueberries

My roommate and I spent a good 30-minutes on the couch over the weekend brainstorming on what to make for the 4th of July. We wanted to celebrate, and I wanted to blog about. Another typical Saturday.

Her: “Cheesecake?” Me: “Because that’s totally fitting for my blog…”

Her: “Champagne and pie for later on the roof.” Me: “Perfect, obviously.” Both of us: “Too much work.”

Me: “Ice cream?” Her: “Roasted Strawberry?” Me: “Can we make it vegan.” Both of us: “FIREWORKS!”

As I said, ice cream – the perfect pleaser – especially when it’s coconut and able to be shared with all. Boom.

Summer Berries

This vegan version of ice cream gets its creaminess from coconut milk with an extra boost of flavor from cardamom. Together, it has an Indian-kind of vibe going on, which pairs phenomenally well with blueberries. Don’t skip them from this equation, as they’ll really complete your bowl.

Plus, I don’t know where you live, but where I am, it’s full-fledged blueberry season. Again, cue those fireworks in the air.

Cardamom Coconut Ice Cream with Blueberries

For best flavor and creaminess, allow your ice cream to sit for at least 5 minutes at room temperature prior to eating once you remove it from the freezer.

P.S. My roommate and I got a little carried away and made not just one, but TWO coconut ice creams. Check out the 2nd recipe here: Roasted Strawberry & Fennel Coconut Ice Cream.

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