This is the weekend. This is the weekend to snatch your strawberries before their sweet aroma drifts away on the summer wind.
When it comes to berries, I’m like one of those rats in a pleasure experiment where the scientist gives them a button that mimics orgasm, and the rats just push the button over and over until they’re in a coma.
About 40-50 pounds of strawberries have come through our house in the last two weeks. We couldn’t possibly need that many strawberries. But have you stuck your nose into a pint of ruby-red Oregon Hood strawberries and then let their juices explode in your mouth?
You’d be pushing that button over-and-over-again, too.
I’m avoiding dairy and doing low sugar right now, but I had to find a way to have a decadent strawberry milkshake. My friend Sara suggested strawberry-roasting, and that’s what started me down this path…
Vegan Roasted Strawberry Milkshake
- 1–2 pints strawberries, hulled
- 1–2 tablespoons olive oil (for roasting strawberries)
- 1 pint Coconut Bliss ice cream (or other non-dairy, coconut-based “ice cream”)
- 1 14 oz. can coconut milk (I use Trader Joe’s canned coconut milk because it’s economical and doesn’t have the additives that the refrigerated kind has.)
Now Do This
- Pre-heat your oven to 425 degrees.
- Place your hulled strawberries on a baking pan, coat them in a little olive oil, spread them out evenly, and pop them in the oven for 15 minutes.
- After 15 minutes, or when strawberries still have their shape, but are oozing some juices, take them out of the oven and put them in a bowl to cool. This is important so you can catch all the juices. You can try a strawberry at this point, but I found they were a little too pungent for my taste.
- Add strawberries, coconut ice cream, and coconut milk to your blender and blend it up! Done!
This can easily be done with real ice cream and milk, of course. Either way, enjoy, and let me know if you have suggestions!