Summer is in full swing. The ice cream truck is playing its music on every street. Fresh watermelons abound. Swimming pools are full everyday of the week. Books beckon to be read & cherished. The light of day lasts longer. Fireflies fly lazily about when the night finally falls. Mosquitos swarm around for blood. The air is warm and with a hint of sweetness… These are my sweet memories of all the summers in the midwest after moving there when I was 9.
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.
O… my… sweet… goodness… there is nothing like a spoonful of fresh homemade strawberry ice cream straight out of the old-fashioned ice cream machine!
This Roasted Strawberry Balsamic Ice Cream, in a way, brings back those memories.
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.
This is actually a simplified version of my Roasted Strawberry Balsamic Crème Fraîche Ice Cream that you can find in my book, Just Making Ice Cream.
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…
They were a huge hit.
And you can totally, easily make these yourself with my simple ‘step-by-step’ tutorial over at the Healthy Aperture Blog.
Go on now and whip up some of this easy & yummy ice cream. While you are at it, make a batch of your favorite brownies to make some homemade ice cream sandwiches… you will wish you had started doing that summers ago!
Easy Roasted Strawberry Balsamic Ice Cream (dairy-free & sugar-free)
Author: Marillyn Beard
Recipe type: Dairy-free Ice Cream
Ingredients
- 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
Instructions
- 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.
Notes
Top your ice cream with the more roasted strawberries and drizzle with homemade chocolate syrup (didn't have any, boohoo)... there you have it! Told you it was easy!
This looks INCREDIBLE!
Thank you Debra! It tastes incredible and so addictive 🙂