Dairy Free Chocolate Covered Strawberry Ice Cream
This delightful frozen treat offers a wonderful balance of sweet richness and crisp texture. It is a crowd-pleasing dessert worth savoring.
Equipment
- ice cream maker
- blender
Ingredients
For the Strawberry Base
- 1 lb Fresh Strawberries, Hulled & Halved
- 2/3 cup Granulated Sugar, Divided
- 1 can (13.5 oz) Full-Fat Coconut Milk
- 1/2 cup Unsweetened Oat Milk
- 2 tbsp Light Corn Syrup
- 1 tbsp Cornstarch
- 1/4 tsp Salt
- 1/2 cup Freeze-Dried Strawberries
- 1 tsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
For the Chocolate Shards
- 5 oz Dairy Free Dark Chocolate, Chopped
- 1 tbsp Refined Coconut Oil
Instructions
- Preheat the oven to 375°F. Toss the strawberries with 1/3 cup of the sugar in a baking dish and roast for 25 to 30 minutes, stirring once, until soft and surrounded by thick, syrupy juices, then let cool for 10 minutes.
- In a medium saucepan, whisk together the remaining 1/3 cup sugar, cornstarch, and salt, then whisk in the coconut milk, oat milk, and corn syrup. Cook over medium heat, whisking constantly, for 5 to 7 minutes, until the base simmers and thickens slightly.
- Pour the base into a blender and add the roasted strawberries with all their juices, the freeze-dried strawberries, lemon juice, and vanilla. Remove the center cap from the lid, cover the opening with a kitchen towel, and blend until smooth. Transfer to a bowl, press plastic wrap onto the surface, and refrigerate for at least 6 hours or overnight.
- Melt the chocolate and coconut oil in the microwave in 20-second bursts, stirring between each, until smooth. Spread it very thin over a parchment-lined baking sheet, freeze for 15 minutes until firm, then break into small shards and keep them in the freezer.
- Pour the chilled strawberry base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy.
- Working quickly, fold the chocolate shards into the churned ice cream, saving a small handful for the top.
- Spread into a 9x5-inch loaf pan, scatter with the reserved shards, cover tightly, and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 335kcalCarbohydrates: 38gProtein: 3gFat: 19g