STRAWBERRY COCONUT ICE CREAM RECIPES

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STRAWBERRY-COCONUT ICE CREAM CAKE RECIPE - NYT COOKING



Strawberry-Coconut Ice Cream Cake Recipe - NYT Cooking image

This is an impressive dessert that’s not at all difficult to prepare and doesn’t require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals — up to a point. You’ll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.

Provided by David Tanis

Total Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 8

2 quarts/about 1 kilogram strawberries, preferably small, pretty ones
3/4 cup/150 grams granulated sugar, plus 3 tablespoons for sauce
1 cup/240 milliliters coconut milk
1/2 teaspoon kosher salt
1 tablespoon vodka
1 cup/240 milliliters heavy cream
1 cup/85 grams toasted coconut flakes, for garnish (see Note)
Basil or mint leaves, for garnish

Steps:

  • Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
  • Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
  • In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It’s OK if a few swirls remain.
  • Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
  • Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
  • If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.

COCONUT-STRAWBERRY ICE CREAM PIE RECIPE RECIPE | EPICURIOUS



Coconut-Strawberry Ice Cream Pie Recipe Recipe | Epicurious image

When a crunchy salted press-in crust and swirly fruity ice cream team up, everyone wins. It’s pie without baking and an ice cream sundae without the fuss. Success can be yours—just keep everything cold as you go.

Provided by Kat Boytsova

Yield 8–10 servings

Number Of Ingredients 10

1 cup unsweetened shredded coconut
6 oz. graham crackers
1/2 cup virgin coconut oil
3/4 tsp. kosher salt
Nonstick vegetable oil spray
2 pints coconut ice cream or gelato (not dairy-free)
2 pints strawberry ice cream or gelato
6 oz. strawberries, hulled, halved, quartered if large
1 Tbsp. fresh lemon juice
1 Tbsp. sugar

Steps:

  • Place a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3–5 minutes. Let cool 5 minutes.
  • Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.
  • Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).
  • While the crust is chilling, remove coconut ice cream from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.
  • Remove ice cream from freezer. Scrape strawberry ice cream into bowl with coconut ice cream. Fold together a couple of times with spatula until swirled. Don’t overmix; you want thick marbled ribbons. Chill in freezer 10 minutes.
  • Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at least 6 hours.
  • Toss strawberries, lemon juice, and sugar in a medium bowl. Let sit at least 35 minutes and up to 1 hour.
  • Remove pie from freezer and lower the bottom of the pie dish into a shallow bowl of warm water; hold it there 5 minutes (this will help slices release more easily). Spoon strawberries into divots; if you run out of places to contain them, reserve extras for serving.
  • Running the blade of a chef’s knife under hot water and wiping dry before first cut and repeating as needed between cuts (this will give you neat sides), slice pie into wedges. Serve with any remaining strawberries alongside.
  • Pie (without berries) can be made 1 week ahead. Cover with plastic wrap once hardened and keep frozen.

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