Ice blocks in Winter? Why not! This was a recipe that made it in to my folder during my ‘coco-nuts’ faze that I’ve adapted slighting from The Year in Food.
It’s no secret I love a sweet treat after dinner and I’m so keen to make my own ice cream – Burnt orange would be the first on my list – but I’m not in possession of an ice cream maker (probably a good thing), so ice blocks are the next best thing. This Roasted strawberry and coconut ice block is creamy and refreshing with mouthfuls of sweet caramelised strawberry and fragrant cardamom.
Roasted strawberry coconut ice blocks
Makes: 6 ice blocks; Prep time 30 minutes; Cool time; 4 hours
I punnet (250g) small strawberries, hulled and quartered
1 (420ml) can coconut milk (not light!)
¼ cup coconut palm sugar plus 1 Tbsp extra
¼ tsp cardamom
- Pre-heat oven to 175’C
- Toss strawberries in 1 Tbsp sugar. Line a rimmed baking tray with baking paper and spread the strawberries on paper. Roast until tender and caramelised, about 25 minutes
- Meanwhile, warm the coconut milk in a small pan over a low flame. Add the ¼ cup sugar and cardamom and stir until sugar is just dissolved. Remove from heat
- When the strawberries are ready, remove from heat and let cool for at least 5 minutes
- Combine the strawberries with the coconut milk
- Transfer mixture to measuring jug and carefully pour into 6 ice block molds. You may need to stir them just a little so that the fruit is distributed
- Chill in freezer for a minimum of four hours