roast strawberry ice cream with coconut macaroons & balsamic strawberry coulis
prep time 30 minutes. cooking time 45 minutes. freezing time 4+ hours
Ingredients
750g strawberries
icing sugar
strawberry coulis
1 1/4 cups caster sugar
300ml water
1.25kg strawberries
2 Tbsp balsamic glaze
5 litres Bulla Creamy Classics Vanilla Ice Cream, softened
500g coconut macaroons, crumbled
to serve
500g coconut macaroons, for assembling
toasted shaved coconut, optional
Cooking Directions
- Preheat oven to 120°C (100°C fan-forced). Chop 2/3 of the strawberries and thinly slice the remaining 1/3. Spread strawberries on a tray, sprinkle lightly with a little icing sugar. Roast for approx. 30-45 mins. Cool.
- For the coulis, combine sugar and water in a saucepan. Bring to the boil and reduce slightly.
- Cool, then add strawberries and puree, strain. Stir in balsamic glaze and chill until required.
- Combine ice cream with the chopped roasted strawberries and coconut macaroons. Mix well.
- Stir in approx. 300ml coulis. Pour into a deep container, cover and freeze.
to serve
Scoop ice cream into serving dishes, layering with additional coconut macaroons, roast strawberry slices, coconut and drizzle with remaining coulis.
Ingredients
750g strawberries
icing sugar
strawberry coulis
1 1/4 cups caster sugar
300ml water
1.25kg strawberries
2 Tbsp balsamic glaze
5 litres Bulla Creamy Classics Vanilla Ice Cream, softened
500g coconut macaroons, crumbled
to serve
500g coconut macaroons, for assembling
toasted shaved coconut, optional