prep: 30mins
cook: 45mins, allow 4h freezing time
serves: 8

Ingredients

  • 500g strawberries
  • icing sugar
  • to make the strawberry coulis
  • 1/2 cup caster sugar
  • 1/2 cup water
  • 300g strawberries
  • 3 tsp balsamic glaze
  • 2 L Bulla Real Dairy Vanilla, softened
  • 200g coconut macaroons
  • to serve
  • 200g coconut macaroons
  • toasted shaved coconut

Roast strawberry ice cream with coconut macaroons & balsamic strawberry coulis

method

  1. Preheat oven to 120°C (100°C fan-forced).
  2. 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.
  3. 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.
  4. Stir in approx. 1/4 cup coulis. Pour into a deep container, cover and freeze.
  5. Scoop the Bulla Real Dairy Vanilla into serving dishes, layering with additional coconut macaroons, roast strawberry slices, coconut and drizzle with remaining coulis.
  6. Stir in approx. 1/4 cup coulis. Pour into a deep container, cover and freeze.