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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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Peach Sauce

The cool breeze pulls my eyes open a little wider with each step through the long rows of heavy-loaded peach trees. My shoes dampen with the dew and the overgrown grass tickles my ankles.

As I walk, I hear little else but the songs of the morning sparrows, putting me at ease and drawing my attention to my beautiful surroundings. In the distance, faint giggles of a boy and a girl can be heard as they chase each other through the orchard. I look up and catch a quick glance at their faces. They are shimmering from laughter and the sweet, sticky juice that reveals the secret to their energy. These kids make me smile.

As I pluck my first peach from its resting place, I too feel like a giddy kid again. I jump as a beetle emerges from a nearby spot on the tree, but my mind is quickly onto the next thing with an immediate dive into my first bite. The juice explodes in my mouth, and on this Saturday morning, I feel content.

There’s something special about fruit straight from the tree. The longer I live in the city, the more I come to realize this. A supermarket peach, a Whole Foods peach, even a farmer’s market peach, will never be as sweet as the crimson-colored one you pick yourself from the tree. If you’ve never made this experience, I highly recommend you do so at some point in your life.

On this particular outing, I left with two wooden baskets full of peaches, ripening further by the minute. About 25 of them went into a pot, spiced with cinnamon, vanilla, brown sugar and a pinch of salt. Once simmered down, this warm sauce spooned over ice cream serves as a flawless explanation of why I am so in love with summer. Simple perfection.

This recipe is loose, so adjust the cinnamon and sugar to your liking. The opportunities to use this sauce are endless. Ice cream, yogurt, pancakes, oatmeal, fruit salad & granola, or even lightly spooned over fish tacos are just a few ideas to get you started. I’d love to hear what you do with this summer special. Also, this makes a decent sized batch, with the intention of freezing or canning a portion. Feel free to cut the recipe in half, share with others, or freeze some, too.

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Cinnamon Raisin Swirl Overnight Oats

Cinnamon raisin bread has always been a favorite of mine. The naturally sweet and spiced union of flavor can brighten up just about any morning. However, it’s time to get real and ditch that processed, refined bread, and send this classic combo. to an even higher level. This time, we’re going extra healthy, with none other than my favorite fiber-loaded breakfast ingredient—oats. Making your own amped up version of cinnamon raisin bread in a bowl is really quite simple. All it takes is a few raisins, a pinch of brown sugar, and let’s not forget, a healthy swirl of cinnamon. This is a breakfast that’s sure to leave both your taste-buds and your tummy satisfied. The fiber from the oats will work to fill you up without weighing you down, and the cinnamon, known for regulating blood sugar, will help prevent any sudden energy crashes or spikes in appetite before your next course rolls around. Also, I’m on a creamy overnight oats kick and am loving the extra few minutes it allows me in the morning, but feel free to turn this into a hot breakfast delight!

Cinnamon Raisin Swirl Overnight Oats

-1/3 cups oats
-1/3 cup 2% plain yogurt
-1 Tbsp. raisins
-1/4 tsp. cinnamon
-2 drops vanilla
-Salt, dash
-Brown sugar, to taste
-1 Tbsp. chopped walnuts

Place first six ingredients in a bowl. Stir until thoroughly combined. Wrap and place in refrigerator overnight. Remove in the morning. Top with walnuts and brown sugar, to taste.