But my all time favorite memory were the brownies my mom would make once a week and served with a big scoop (or two) of my dad’s homemade strawberry ice cream.
My husband commented that this ice cream tasted very much like a cheesecake ice cream, even though I used coconut milk instead of dairy. I believe it the combination of tangy balsamic vinegar and sweet strawberries along with the nutty milk gave it that yummy flavor.
I chose this ice cream flavor to make ice cream sandwiches specifically for a friend’s birthday. I wanted to go the extra mile for her and make something special, but I had to make over 30 ice cream sandwiches! That’s why I simplified the ice cream recipe…
- 6 cups whole strawberries (fresh is best, but frozen is fine)
- 2-3 Tbsp coconut sugar
- 2 Tbsp balsamic vinegar
- 2 cups coconut milk (or milk of your choice)
- ¼ cup coconut sugar
- pinch of sea salt
- 1 heaping cup of roasted strawberries
- MAKING THE ROASTED STRAWBERRIES: Remove the stems and rinse the strawberries in cool water. Place them in a strainer.
- Slice the strawberries and place them in a large bowl. Toss with coconut sugar and balsamic vinegar. Let them sit for about 10 minutes.
- Preheat oven to 375 F. Pour the strawberries and juices into a large ovenproof dish.
- Roast them in the oven until they start to caramelize, juices are bubbling and strawberries are hot (but not mushy). About 15-20 minutes.
- Scoop the the strawberries and juices into a container and let them chill in the fridge while preparing the ice cream base.
- MAKING THE ICE CREAM BASE: In a medium bowl, mix together coconut milk, coconut sugar, sea salt and roasted strawberries.
- Pour the mixture in your ice cream maker and follow the manufacturer's instructions.
- When ice cream is done churning, quickly scoop it into a container and serve right away or let it firm up in the freezer for a couple hours before serving.