COCONUT MILK STRAWBERRY ICE CREAM
Steps:
- Store your ice cream freezer bowl in the freezer for at least 15 hours before use.
- In a small saucepan, add strawberries, sugar, cornstarch and lemon juice over medium heat, stirring occasionally, until brought to a boil. Reduce heat to simmer, stirring occasionally, until thickened, about five minutes. Remove from heat and let cool to room temperature.
- In a high-speed blender, blend coconut milk, honey, vanilla and salt until combined.
- Transfer coconut milk mixture to ice cream maker and churn according to manufacturer's instructions, about 25-30 minutes.
- Using a spatula, transfer half of the ice cream mixture to a freezer-safe container (loaf pan works well). Add half of strawberry mixture. Repeat and swirl with knife, spatula, or chopstick to create layers.
- Transfer ice cream to a freezer to harden for at least 4-6 hours.
- Let soften at room temperature for 15-20 minutes before serving.
STRAWBERRY COCONUT ICE CREAM
Simple and delicious! Made with coconut cream and strawberries. Adapted from Immer Wachsen and tweaked.Cooking time is freezing time. Feel free to substitute your favorite fruit! Blueberries are wonderful and peaches are a favorite.
Provided by Sharon123
Categories Frozen Desserts
Time 2h10m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a blender, blend all ingredients until smooth.
- Pour ice cream into ice cube trays and freeze completely(at least a couple hours). Once the cubes are frozen, place up to one tray's worth into a food processor (or a high speed blender).
- Process until creamy, serve, and eat with a small spoon (it's more fun that way). Enjoy!
Nutrition Facts : Calories 857.5, Fat 32.3, SaturatedFat 30.5, Sodium 74.8, Carbohydrate 146.1, Fiber 2.8, Sugar 137.6, Protein 2.9
STRAWBERRY-COCONUT ICE CREAM PIE
A very easy ice cream pie from Rosie's magazine. Prep time does not include chilling for 6 hours or overnight.
Provided by SharleneW
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In food processor, whirl crumbs and coconut until well blended and coconut is very finely chopped.
- Add butter; pulse until evenly moistened.
- Pat into 9-inch pie plate.
- Bake 10 minutes, until firm and lightly golden.
- Let cool on wire rack.
- Drop alternate spoonfuls of both ice creams into crust.
- Swirl together with a tip of knife to marbelize.
- Freeze at least 6 hours or overnight until firm.
- Beat cream and sugar until peaks form.
- Serve pie in wedges topped with whipped cream and garnished with toasted coconut.
Nutrition Facts : Calories 348.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 69.8, Sodium 139.3, Carbohydrate 26.7, Fiber 0.9, Sugar 6.2, Protein 3.2
STRAWBERRY-COCONUT ICE CREAM CAKE
This is an impressive dessert that's not at all difficult to prepare and doesn't require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals - up to a point. You'll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.
Provided by David Tanis
Categories cakes, ice creams and sorbets, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
- Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
- In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
- Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
- Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
- If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.
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- Place the ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing.
- Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour. Ensure it is covered.
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