SWEET TREATS

Fabulous Fresas

A Mexico City ice cream shop staple gets a modern, plant-based makeover with an alt-sugar twist. by XIOMARA VILLAGOMEZ / photo by MELISSA ZINK

Helado de Fresas con Crema (Mexican Strawberries & Cream Ice Cream)

Pink pepper-spiked strawberry compote and a combination of cream cheese, coconut cream, and oat milk come together for an unforgettably creamy, decadent dessert.

SERVES 4

1 cup quartered fresh strawberries ½ cup water 2 tablespoons agave nectar, divided

⅛ teaspoon ground pink peppercorns ⅛ teaspoon salt 2 tablespoons vegan cream cheese, softened to room temperature ¼ cup condensed oat milk ¾ cup unsweetened coconut cream ¼ cup granulated monk fruit sweetener 1 cup unsweetened oat milk ½ cup coconut whipped cream 1. Into a small saucepan, add strawberries, water, 1 tablespoon agave, peppercorns, and salt, and bring to a boil. Reduce to a simmer and cook, uncovered, for 10 to 15 minutes or until thickened to a compote. Remove from heat and let cool completely. 2. In a medium bowl, whisk cream cheese and condensed milk until mixture reaches a frosting-like texture. 3. In a large bowl, whisk coconut cream until smooth. Add oat milk, monk fruit sweetener, remaining 1 tablespoon agave, and half of strawberry compote, and whisk until monk fruit sweetener has dissolved. Add cream cheese mixture and fold. Reserve remaining compote in a sealed container in refrigerator. 4. Into an ice cream maker's storage container, pour mixture and freeze for 24 hours. 5. In ice cream maker, churn frozen mixture according to manufacturer's instructions. 6. Scoop ice cream into serving dishes and top with remaining strawberry compote and coconut whipped cream.

Chef's Tips

Don’t have an ice cream maker? No problem! After step 3, into a large zip-top freezer-safe bag, pour ice cream mixture. Place bag flat in freezer for 2 hours, or until firm. Remove from freezer, and with bag still sealed, break into small chunks with hands. Into a food processor, add frozen ice cream chunks and process until consistency is similar to soft serve. Into a shallow pan, spread ice cream, cover with plastic wrap, and freeze for at least 4 hours. When ready to serve, thaw ice cream at room temperature for 5 to 10 minutes before serving with toppings.

XIOMARA VILLAGOMEZ is a Los Angeles-based, Mexico-trained chef who has crafted desserts for high-profile events across the US and abroad, including The Humane Society of the United States’ To the Rescue! Gala.

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