Now, I know that I have done a similar post recently, but that was actually a strawberry milk and not actually an ice-cream. In the previous post I mentioned and showed a few pictures of how you can turn it into an ice lolly if you have leftovers or if it’s really hot and you want a cold treat. I have had a comment about that recipe saying that it is too milky and not sweet enough – I am after all a Paleo website and using natural unsweetened ingredients is kinda my objective.
So here is the thing, it IS actually a milk and not an ice-cream and secondly I always encourage readers to taste during the process. I don’t have a strong tolerance to sweet things so my recipes are not normally sweetened to the level that others may want, but that is not stopping anyone from adding more. Yes, with a cake recipe a different story entirely, but with flavoured milk or ice-cream is totally up to the maker. Add an extra splash of maple syrup, more strawberry pulp or a touch of tipple to make it more grown up if you prefer, what is vitally important is to get the flavour 100% perfect before freezing.
With the strawberry pulp, make sure you remove as much liquid as possible before freezing as the more liquid the icier it will freeze. This is one of the reasons I prefer to roast them as it not only enhances the flavours beautifully but also removes a large amount of the liquid. When roasting, place in a smallish dish that allows them to be touching without any spaces between them, this causes an almost steaming effect which pulls out the juices which can then be saved and used as a cordial or flavour for iced tea.
I like to add a tablespoon of vodka to the ice-cream, this is totally tasteless and does not change the flavour in anyway yet helps to prevent ice particles from forming. It is absolutely a personal choice to use it, but if you are not opposed to using alcohol it really is a game changer in terms of texture.
- 1 kg fresh strawberries
- 2 Tbsp maple syrup
- 400ml tin of coconut milk - we will be using the separated cream - follow these instructions to make cream
- 1 Tbsp vodka
- 1/2 mulberry chips optional
- 6 silicon magnum ice-cream moulds
- 2 x 100g raw or 80% dark chocolate
- 1 tsp coconut oil
- Extra mulberry chips or chopped nuts for sprinkles
- ** Remember to place the coconut milk tin in the fridge overnight - this causes the cream and water to separate**
- Preheat the oven to 200ºC.
- Place the strawberries in a roasting dish and roast for about 20min (they will start to smell very sweet and delicious).
- Once cooked remove from the oven and stir through the maple syrup.
- Leave to cool.
- Strain the strawberries from the juice - save the juice and use it for a cordial or flavour for ice tea.
- Transfer the strawberry pulp to a nutribullet, add the now separated coconut cream and vodka.
- Blend until really smooth.
- Taste - add more sweetener if necessary.
- Stir through the mulberry chips.
- Transfer to the moulds and freeze for a few hours or overnight.
- Melt the chocolate and coconut oil either in a bain marie or in a microwave on a very low setting with 30 second intervals between stirring.
- Pour the chocolate into a dish or ramekin that is wide enough to fit the width of the ice-cream - see my above picture.
- Holding the stick, dunk the ice cream into the melted chocolate, then using a teaspoon generously spoon the chocolate over from the top (stick end) allowing it to drip down the full length of the ice-cream, work quickly really spooning it over.
- Pull the ice cream out of the bowl and allow to drip off the tip.
- It will freeze immediately so make sure to quickly add sprinkles - if it freezes too quickly then drizzle more choc and add the sprinkles.
- Best served immediately or keep chilled until ready to serve (just remove from the freezer a few minutes before serving to allow to soften slightly)