Harry, Ron, and Hermione strolled off along the winding, cobbled street. The bag of gold, silver, and bronze jangling cheerfully in Harry’s pocket was clamouring to be spent, so he bought three large strawberry and peanut-butter ice-creams which they slurped happily as they wandered up the alley, examining the fascinating shop windows.
– J.K. Rowling, Harry Potter and the Chamber of Secrets
I have wanted to try this ice cream since I first read about it in the second Harry Potter book. It may seem like an odd combination, but it’s really just like peanut butter and jam! I often prefer peanut butter with savoury flavours rather than in sweets, but I loved it combined with this strawberry ice cream.
Because I was already making two different types of ice cream for one dessert, I kept the ice creams themselves fairly simple. They’re just coconut milk pureed with fruit or peanut butter; no custard or other method that has you heat the ice cream first. I did roast the straberries because I wanted to use fresh ones, but maybe just using jam would be good, as well. It still took me a few days before the dessert was ready because the ice cream maker can only churn one batch at a time and the base has to be frozen inbetween ice creams. There’s still some room for improvement with these, but I’ve written my current recipe below. (Maybe I’ll make a more elaborate recipe sometime, or a simpler one with strawberries and peanut butter together in one ice cream— then I’ll update to let you know!)
For the strawberry ice cream: roast a pound of strawberries using David Lebovitz’s instructions. Take about two thirds of the strawberries and all of their juices and add them to a blender or food processor along with a can of coconut milk (400 ml), about 1/4 cup sugar, and a teaspoon of lemon juice. Puree until smooth. Chop the rest of the strawberries into smaller pieces and stir them into the strawberry puree. Let the mixture cool completely in the fridge overnight and freeze using an ice cream maker.
For the peanut butter ice cream: add 1/4 cup of peanut butter to a blender or food processor with a can of coconut milk (400 ml) and 1/4 cup brown sugar and puree until smooth. Let the mixture cool completely in the fridge overnight and freeze using your ice cream maker. I swirled in a few teaspoons of creamy peanut butter and added a handful of chopped roasted peanuts as well; I think candied peanuts would be even better.
To store the ice creams once they’ve been churned in the ice cream maker, scoop them into a container and cover the surface with plastic wrap to prevent ice crystals from forming. Once they have frozen solid, they’ll need to sit at room temperature for a while to become scoopable. (Mine had sat for a little too long when I took the picture — that’s why strawberry scoop looks like it’s about to drown.) :)