A sundae for your sunday! Now that summer is (mostly) here, it is time for homemade ice cream! And pints of fresh strawberries call for strawberry ice cream. Not just any strawberry ice cream, roasted strawberry ice cream. With coconut milk. Ladies and gents, it is time to celebrate.
Break out the awesome amazingly-cute sundae glasses you basically stole (read: bought at a ridiculously low price from a thrift $hop) Done.
Whip up some magic-shell chocolate sauce. Done. P.S, I basically already knew the secret to this magic stuff since I created Healthy Chocolate Sauce.
Make some brownies. Use Brown Eyed Baker’s recipe. Done.
Take out your frozen-overnight strawberry ice cream. Throw it all together. Done. Happy Sundae, folks!
Chocolate-covered Strawberry Sundaes
Freshly-made brownies ( I used these)
Roasted Strawberry Coconut Milk Ice Cream
Source: slightly adapted from Sprouted Kitchen
2 pints (4 c. or lb.) strawberries, hulled and quartered
1 tsp. natural cane sugar
2 egg yolks
1/3 cup natural cane sugar
1 13.5 oz. can coconut milk ( if you don’t care for coconut overmuch, you can use half cream half coconut milk)
1/4 tsp. vanilla extract
2 oz. dark chocolate, optional
Preheat the oven to 300′ F.
Line a rimmed baking sheet with parchment. Pile the berries in the middle, sprinkle with the 2 tsp. of cane sugar, pinch of sea salt and toss gently to coat. Spread in an even layer and bake on the middle rack for 25 minutes. Turn off the heat but leave the berries in there to cool slowly. They need to be completely cool before adding to the ice cream machine. This step can be done in advance.
Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.
Add the coconut custard to your ice cream maker and churn according to instructions. Meanwhile, if using, melt the chocolate in a double boiler (glass bowl over simmering water). At about 75% finished, add in a cup of the cooled, roasted strawberries and let it continue. In the last minute, slowly drizzle in the (not super hot) chocolate if you want some chocolate chards or chunks in the ice cream.
Transfer to a container and freeze until firm.
1/2 c. chocolate chips (semisweet or bittersweet)
1 T. coconut oil
Melt the chocolate and coconut oil together. Cool slightly.
Assemble: layer all ingredients however you like in your cutest sundae glasses.
*I’m excited to be a part of this month’s chocolate party over at Roxana’s Home Baking!