Roasted Strawberry Coconut Ice Cream With Chocolatey Cones

My sister had a ton of fresh strawberries that she got from the farmers market in Rhode Island, so while I was home we decided to make a version of the “Sprouted Kitchen” roasted strawberry ice cream. She had the genius idea of filling the cones with chocolate and toasted coconut, which made the whole thing over the top amazing. There is nothing like homemade ice cream in the summer!

2 pints fresh strawberries, hulled and sliced in half
2 teaspoons sugar
2 egg yolks
1/3 cup sugar
3 tablespoons maple sugar (or regular sugar if you don’t have)
1 13.5 ounce can full fat coconut milk (if not full fat it tends to taste too icy and not a creamy)
1/2 vanilla bean, vanilla scraped out
1 box sugar cones
1 cup (melted) dark chocolate
1 cup unsweetened toasted coconut flakes

You want to make sure our ice cream container for the machine has been in the freezer for a good amount of time before using it. I like to keep mine in there overnight before I make my ice cream.

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper, and top with the strawberries. Roast them for about 25 minutes or until completely softened and cooked through. Alternatively, my sister and I were already using the grill for our dinner, so we just covered the pan with aluminum foil and cooked the strawberries right on the grill! Either way works. Let the strawberries cool completely – this step is important as they cannot be warm when you add them to the ice cream maker.

While those are roasting, make the cones. Add the toasted coconut to a small shallow bowl and crunch them up a little. Next melt the chocolate. One cone at a time, pour about 1 tablespoon of the chocolate into the cone and swirl it around to coat the inside as much as you can, then dip the rim of the cone into the chocolate as well. Place the cone into the bowl of the coconut, and press the coconut to stick to the chocolate along the rim of the cone. Place together (opening first) onto a plate and put them in the freezer to harden.

Simmer a bit of water in a pot, and place a glass bowl over top. Make sure the bowl doesn’t touch the water. Next, add the egg yolks and both sugars to the bowl and stir until they melt. You can add a little of the coconut milk if you need some more liquid to help it melt. Stir for about 5 minutes, you’ll see that the mixture looks shiny and smooth. Add the can of coconut milk and whisk everything together. The mixture will thicken just a bit. Lastly, stir in the vanilla and turn off the heat. Pour the mixture through a fine strainer to catch any of the egg bits that may have cooked. Place the bowl in the fridge to cool completely.
When the mixture is completely cooled, add it to your ice cream maker and churn according to instructions. When the ice cream is about 75% finished, add in a cup of the (cooled) roasted strawberries and let it continue until finished. At this point the ice cream is pretty soft still, but take a big bite anyway! Transfer to a container and freeze until firm. Scoop into your chocolatey coconut cones and debate whether to share with your friends or to just eat all of it in secrecy…

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