The dog days of the summer are coming to a close. August is the perfect time to get your homemade ice cream fix in. Strawberries and coconut milk add a delightful twist to a classic favorite. Make a batch to share while it is still hot out!

Coconut Milk Ice Cream with Roasted Strawberries

Recipes by Cynthia Hulé
Photos by Evan Henningsen


1 cup fresh strawberries, quartered
1⁄4 cup sugar
1 cup water
1 cup unsweetened coconut milk, canned
4 cups unsweetened coconut beverage (in refrigerated section)
1⁄4 cup coconut shavings (for topping)


1. Roast strawberries on a sheet tray at 400 degrees for 30 minutes, until the berries are soft and releasing their juices.

2. Combine the sugar and water in a saucepan and bring to a boil.

3. Cool and then combine with the two types of coconut milk.

4. Add the coconut milk mixture to the bowl of an ice cream maker and begin to process according to the machine directions. Slowly add in the strawberries and allow them to freeze throughout the mixture.

5. Transfer to an airtight container and freeze for 3 hours before scooping.

6. Top with coconut shavings.

Serves 6

Find 13 cool stops for ice cream across the state here.

Article originally published in the August 2018 issue of Missouri Life.