Wiz Bang Bar'S Roasted Strawberry Coconut Soft Serve

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.

2. 2

   Toss strawberries with 1/2 cup sugar in a large bowl until thoroughly combined. Spread on the lined baking sheet.

3. 3

   Bake in the preheated oven until tender, golden brown, and fragrant, about 10 minutes. Cool to room temperature, about 15 minutes.

4. 4

   Transfer strawberries to a blender; puree until smooth. Press puree through a fine-mesh strainer using a spoon; discard seeds and pulp.

5. 5

   Combine remaining 1/4 cup sugar and xanthan gum in a small bowl.

6. 6

   Pour water into a small saucepan. Add sugar mixture and whisk vigorously until very smooth. Stir in corn syrup. Cook over medium heat, stirring often, until sugar dissolves fully, about 3 minutes. Remove from heat and whisk in strained strawberry puree and coconut cream.

7. 7

   Transfer mixture to an airtight container and refrigerate until cold, at least 4 hours and up to 24 hours.

8. 8

   Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches soft serve consistency, 15 to 25 minutes.

9. 9

   Scoop soft serve into a piping bag using a spatula; pipe into ice cream cones.

* Per serving · 4 servings · Values may vary.

No additional tips available.