Confection Deliciosity 2

I saw these Roasted Strawberry and Toasted Coconut Popsicles courtesy of Joy the Baker, and could not get that flavor combination out of my mind. I was in the middle of my Whole30, but I pinned it to remember for after it was over. Dairy is not my friend and Coconut Cream is one of the Seven Wonders of my World so this is perfect.

There is no budget line this month for new kitchen gadgets and I don’t even have an ice cube tray to freeze them in so I decided to make it as an ice cream instead.

Roasted Strawberry and Toasted Coconut Ice Cream

I used that recipe except I substituted raw unsweetened coconut because that is what I had and I figured less sugar is always better.

An attempt to turn it into coconut ice cream with a pretty swirl of strawberry did not pan out so I started over, mixing it all together. The color reminds me of one of Nathan’s books which has a recipe for “Zoe’s Tutu Pink Smoothie” which was “too too delicious.”

Strawberry Coconut Ice Cream

There isn’t a lot of added sugar and it’s tangy and toasty and so creamy.

After this success I tried the same formula, but with cherries and almonds instead of strawberries and coconut. It was OK. Meh. It tasted like a jello salad concoction from 1963. I think the lime threw it off in this version. Plus the cherry flavor isn’t as strong and overpowering as strawberries. And the almond extract wasn’t strong enough. I think I’ll play around with that flavor combo and see if I can get it right.

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