I remember being so excited when I finally decided to buy the ice cream maker attachment for my kitchenaid. I thought I was being so resourceful because the only additional space it would take up was a bit of corner real estate in my freezer. I used it about three times last summer, then began piling ice cube trays and bags of random frozen items on top of it, forgetting about its existence altogether. I’m not sure why it didn’t get used more because ice cream is almost a daily requirement for me in the summer time as the temperatures are sweltering and damn near unbearable. As silly as this may seem, I’ve made a vow this spring and summer to stop the neglect and abandonment of my ice cream maker. Maybe other “neglectful ice cream maker owners” out there can make that vow, too.Silliness aside, it is actually rather practical to make your own ice cream. I live in a place where Baskin Robbins is as gourmet as it gets. Not only can it be a tad expensive, but I don’t know what the heck is going into that artificially colored vat of “ice cream”. I am probably about to say something sacreligious since I’m from Texas, but even Blue Belle has a less than virtuous ingredient list. If I can make something that doesn’t upset my tummy and is a completely customized flavor, it’s a win-win.I’ve been drooling over this ice cream for a year now and since it’s strawberry season here again, I figured it was the perfect time to test it out. I veganized it by using only coconut milk and put a bit of a Courtney spin on it by adding some vanilla bean and ground cardamom. The ice cream base is damn good on it own but I encourage you to add the roasted strawberries. You will not be disappointed.