Before making this ice cream, ensure that your 2-quart ice cream freezer bowl(s) have been in the freezer for 48 hours.

Roasted Strawberries

1. Preheat oven to 375° F.
2. Line a 3-quart glass baking dish with parchment paper.
3. Remove strawberry stems. Cut strawberries in half. If strawberries are extra large, they may need cut in quarters.
4. Place strawberries in the parchment paper lined glass baking dish.
5. Drizzle honey and both vinegars over the strawberries.
6. Roast in the oven for 30 to 35 minutes.
7. Let the roasted strawberries cool for at least 10 minutes prior to separating them from the liquid.
8. Strain strawberries in order to separate the liquid from the strawberries, ensuring to collect the liquid.
9. The liquid will go in the ice cream mixture. The strawberries will be added to the ice cream while it’s churning.
10. Use a knife or kitchen shears to gently cut the strawberry chunks into smaller pieces. Chill the strawberry pieces in the fridge until the ice cream is ready for them.

NOTE: Strawberries can be roasted a day prior, since they should be chilled prior to using them in the ice cream.

Ice Cream

1. Place pea milk, coconut cream, coconut milk, honey, stevia, vanilla, and the strained roasted strawberry liquid in a stainless steel pot. (Do NOT put in the roasted strawberries, only the strained liquid.)
2. Cook on medium to low heat for about 30 minutes, stirring regularly and ensuring that the mixture doesn’t boil. If it starts to boil, turn the heat down.
3. Place mixture in the fridge. Refrigerate for at least 4 hours or overnight.
4. Follow the manufacturer’s directions for your particular ice cream maker. Once the ice cream mixture is chilled, it is ready for the ice cream maker, unless you want to give it a quick blend in a blender or Vitamix to eliminate any film or separation that occurred in the chilling process. Add the ice cream mixture to the ice cream maker.
5. After the ice cream mixture has been in the ice cream maker for a few minutes, slowly add the chilled, roasted strawberries.
6. Follow the manufacturer’s directions for when it should be done. Most homemade ice cream in an electronic ice cream maker is done after 30 minutes of churning.

Enjoy fresh out of the ice cream maker. To firm up the ice cream, freeze it for 1-2 hours after churning.

If you freeze the ice cream overnight, it will need to soften at room temperature for about 15 minutes.

Best when it’s been frozen for only 1-2 hours after it’s been made.