This flavor-packed recipe from Wiz Bang Bar in Portland, Oregon, will convince you it's easier than you imagined to make soft serve ice cream.


Recipe Summary test

35 mins
13 mins
4 hrs 15 mins
5 hrs 3 mins
1 quart


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

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

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

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

  • 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.

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

  • 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.

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

Cook's Notes:

Xanthan gum is a natural stabilizer that's easy to find at specialty supermarkets.

For the best texture and flavor, refrigerate the soft serve base for 24 hours.

Nutrition Facts

227 calories; protein 0.7g; carbohydrates 47g; fat 5.1g; sodium 19.8mg. Full Nutrition