Your go-to vegetarian recipe collection

Sauce recipes

Whole-wheat and pumpkin salad with gremolata dressing

1 hour, 30 minutes

Coffee recipes

Green bean salad with red vinaigrette

20 minutes

Salad recipes

Prickly pear and pomegranate salad

Chickpea recipes

Chickpea and roast pepper salad

30 minutes

Chilled mango and cucumber salad

Pizza recipes

Caprese pizza

15 minutes

Roast strawberry coconut ice cream

Serves Makes 1 litre

Difficulty Easy

Prep Time 30 minutes, plus freezing time

Cooking Time 30 minutes

Ingredients

800 g strawberries, hulled and quartered
120 g brown sugar
2 free-range egg yolks
1 x 400ml can coconut cream
1 t vanilla paste

Method

Preheat the oven to 180°C.

Place the strawberries in a roasting pan and sprinkle with 3 T sugar. Roast for 30 minutes, or until bright red and caramelised.Leave to cool, then mash roughly. Chill until completely cool.

To make the ice cream, place the egg yolks and remaining sugar in a double-boiler over a medium heat and whisk until the sugar has melted. Add the coconut cream and continue whisking until warm and thickened. Remove from the heat and add the vanilla paste, then chill until completely cool.

Pour the mixture into an ice-cream maker and churn according to the manufacturer’s instructions, adding the strawberries about halfway through.

Alternatively, pour into a freezer-proof container and freeze, stirring every 2 hours, until the mixture solidifies.

Cooks note: Use coconut cream, not milk. The latter will give your ice cream an icy texture. Ice cream made with coconut cream tends to set quite hard. Take it out of the fridge 5 to 10 minutes before serving.

To make a blueberry variation of this ice cream, place 500 g blueberries, 4 T unrefined sugar and 4 T water into a saucepan, bring to a simmer and cook for 5 to 10 minutes, or until the fruit starts to burst and the syrup has thickened a little.

Cool, then scoop out 6 T berries and set aside. Mash the remaining berries and the syrup, then pass through a sieve to remove the skins (if you prefer a chunkier texture, omit this step).

Add to the coconut mixture halfway through churning, then transfer to a container and stir through the reserved berries to create a ripple effect

Picture: Liezel Norval-Kruger

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Roast strawberry coconut ice cream

Ingredients

Method