My grandparents used to own a soda fountain/ drugstore in Illinois way back when my dad was still in high school. I’ve only seen pictures and heard stories about the shop, but often I wish I could go back in time and see just how the soda fountain looked, how things worked and the pies that graced the front case. The story has been told to me that the pies especially made for the soda fountain were so popular, that customers would come in to reserve their slice in the morning before going to work. Back in the days where lunch breaks were, without a doubt, always taken and enjoyed, and pie was always a no-brainer after lunch (can we go back to this?), reserving a piece of pie at the local store didn’t seem so absurd. My grandparent’s soda fountain has long since closed and been turned into something else, I’m sure, I was lucky enough to gain a few of the dishes and mementos from the store. One of the my favorite items from the fountain is this ice cream dish, big enough to hold a banana split, but always perfect for an extra large helping of homemade ice cream.
As I’m sure everyone is, I’ve been wishing for warmer weather (Just 40s, that’s all I ask for!) and more reasons to eat ice cream. The strawberry and lemon flavors are a perfect reminder that someday, before we know it, I’ll be cranking the air conditioner to high, sweating more than usual, and counting a dish of ice cream as a perfectly acceptable afternoon snack on the patio.
Also, I need to tell you that right after making this ice cream, I dropped my ice cream maker on the floor..ack! Here’s to hoping it still works! I also chose to serve mine as a banana split over a banana with pistachios, chocolate sauce and shredded coconut.
Note: I roasted the strawberries before making this ice cream, but I don’t think it is completely necessary and can be easily skipped to save time! Also, if you don’t have an ice cream maker, this can easily be whisked together, poured into a dish and frozen to make an easier version of ice cream.Print
- 2 cups strawberries (hulled and chopped)
- 1/4 cup granulated sugar
- 1 can coconut milk (full fat, do not use light coconut milk, it just won’t work!)
- 1/2 can coconut cream (if you can’t find coconut cream, feel free to use more full fat coconut milk)
- Juice and zest of 2 lemons
- 1 cup powdered sugar
- 2 tablespoons vanilla extract
- Toss the strawberries in a bowl with the 1/4 cup sugar and set aside.
- In a large bowl, whisk together the coconut milk, coconut cream, juice and zest of lemons, powdered sugar and vanilla extract. Whisk all ingredients together until combined.
- If using an ice cream maker, make sure the bowl is pre chilled and make ice cream according to manufacturer’s directions. I let mine churn for about 20-30 minutes, but this may vary.
- When ice cream is done, pour into a dish and freeze for an additional 2-4 hours, or until firm. To serve as a banana split, serve over a banana halved with nuts, chocolate sauce and additional toppings.