Name: Roasted Strawberry and Lemon Ice Cream
Ingredients: 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

Ingredients

Scale

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

Instructions

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.