Roasted Strawberry and Black Pepper Vegan Ice Cream
 
Ingredients
  • You Will Need
  • 2 x 400g cans full fat coconut milk, chilled overnight in the fridge
  • 100g strawberries, hulled (extra if you want to top your ice cream with whole strawberries)
  • 4 tbsp agave nectar
  • 125ml coconut or almond milk (found near long life milk in supermarkets, I use the Koko brand)
  • A twist of black pepper
  • Mint, to serve
Instructions
  1. Preheat the oven to 180oc/160oc fan and place the strawberries on a baking sheet. Drizzle with a little agave nectar and roast for 20-30 minutes until juicy. Remove a few to top the ice cream when serving and once cold, add to a food processor or blender and blitz until smooth.
  2. Place a mixing bowl in the freezer for ten minutes. Remove the coconut milk from the fridge and carefully open the cans. Scoop the thick coconut cream at the top of both cans into the cold bowl taking care not to scoop up any of the coconut water which has settled at the bottom as this will make the ice cream icy. Store the coconut water in the fridge and use for smoothies or juices. I added mine to roasted butternut squash and made soup as a substitute for stock and it was lovely!
  3. Using a handheld mixer, whip the cream to stiff peaks then fold through the strawberry puree, remaining agave nectar, almond or coconut milk and black pepper. Pour into a loaf tin and cover with clingfilm then tinfoil and freeze for around four to six hours. Take out the freezer and leave to melt slightly then heat an ice cream scoop in a mug of hot water and scoop up the ice cream into glasses. Top with any remaining roasted strawberries and shredded mint leaves and enjoy. Ice cream should keep for about a week in the freezer.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/food-and-drink/roasted-strawberry-and-black-pepper-vegan-ice-cream/