AuthorTyler Malek

Tyler Malek, head ice cream maker for Salt & Straw, is known for inventive flavors like this one. Roasting makes the berries extra juicy, and coconut cream makes the soft-serve nice and rich. It’s a great choice for vegans. For ice-cream-parlor styling, you can pipe the soft-serve into ice cream cones using a large pastry bag fitted with a wide star tip. Or just scoop it into bowls.

How to Make It

1

Preheat oven to 350°. Make soft-serve: Line a rimmed baking sheet with parchment paper. In a bowl, gently toss berries with 1/4 cup sugar to coat evenly. Arrange on lined baking sheet, then bake until softened and aromatic, about 10 minutes.

2

Whirl berries and juices in a food processor into a smooth purée. Rub purée vigorously through a fine-mesh strainer over a small bowl and discard seeds and pulp; set purée aside.

3

In a medium saucepan, stir together remaining 1/2 cup sugar with the xanthan gum. Add 2/3 cup water and the corn syrup and whisk vigorously until very smooth (don't fret over a few lumps). Set pan over medium heat and cook, stirring often and adjusting heat if necessary to prevent a simmer, until sugar fully dissolves, 3 to 4 minutes. Remove from heat and whisk in berry purée and coconut cream.

4

Transfer soft-serve base to an airtight container and chill until well chilled, about 4 hours, or for even better texture and flavor, 24 hours.

5

Freeze soft-serve base in an ice cream maker until softly scoopable, about 25 minutes. Transfer to a metal bowl and put in freezer while you prepare fruit.

6

In a shallow bowl, combine berries and simple syrup. Let stand, stirring occasionally, until berries are juicy, about 10 minutes.

7

If you like, scoop soft-serve into a large pastry bag fitted with a wide star tip and twist top of bag closed. If using sugar cones, set upright in glasses and pipe soft-serve into cones in a spiral. Or spoon soft-serve into bowls. Spoon berries and syrup on top. Serve immediately.

*Find xantham gum at natural-foods stores such as Whole Foods Market.

Make ahead: The soft-serve, frozen airtight up to 2 weeks.

8

Makes 3 1/2 cups (serving size: 1/2-cup serving with sauce)

Ingredients

  FOR SOFT-SERVE
 1 qt. strawberries, hulled and sliced crosswise 1/3 in. thick
 3/4 cup sugar, divided
 1/8 teaspoon xanthan gum, such as Bob's Red Mill*
 1/4 cup light corn syrup
 1 cup unsweetened coconut cream, such as SO Delicious Culinary Coconut Milk
  FOR SERVING
 1 1/2 cups mixed berries (strawberries, raspberries, and blueberries, the strawberries hulled and sliced into rounds)
 1 1/2 tablespoons simple syrup
  Sugar ice cream cones (optional; recipe makes enough to fill 7 or 8)

Directions

1

Preheat oven to 350°. Make soft-serve: Line a rimmed baking sheet with parchment paper. In a bowl, gently toss berries with 1/4 cup sugar to coat evenly. Arrange on lined baking sheet, then bake until softened and aromatic, about 10 minutes.

2

Whirl berries and juices in a food processor into a smooth purée. Rub purée vigorously through a fine-mesh strainer over a small bowl and discard seeds and pulp; set purée aside.

3

In a medium saucepan, stir together remaining 1/2 cup sugar with the xanthan gum. Add 2/3 cup water and the corn syrup and whisk vigorously until very smooth (don't fret over a few lumps). Set pan over medium heat and cook, stirring often and adjusting heat if necessary to prevent a simmer, until sugar fully dissolves, 3 to 4 minutes. Remove from heat and whisk in berry purée and coconut cream.

4

Transfer soft-serve base to an airtight container and chill until well chilled, about 4 hours, or for even better texture and flavor, 24 hours.

5

Freeze soft-serve base in an ice cream maker until softly scoopable, about 25 minutes. Transfer to a metal bowl and put in freezer while you prepare fruit.

6

In a shallow bowl, combine berries and simple syrup. Let stand, stirring occasionally, until berries are juicy, about 10 minutes.

7

If you like, scoop soft-serve into a large pastry bag fitted with a wide star tip and twist top of bag closed. If using sugar cones, set upright in glasses and pipe soft-serve into cones in a spiral. Or spoon soft-serve into bowls. Spoon berries and syrup on top. Serve immediately.

*Find xantham gum at natural-foods stores such as Whole Foods Market.

Make ahead: The soft-serve, frozen airtight up to 2 weeks.

8

Makes 3 1/2 cups (serving size: 1/2-cup serving with sauce)

Tyler Malek’s Roasted Strawberry and Coconut Soft-Serve