Roasted Strawberry Balsamic Ice Cream
It’s officially summer when I break out my ice cream machine. Honestly, of all the ridiculous kitchen gadgets that I own, this is the one I turn to almost weekly in the summer months. BL could live off ice-cream and I’m not far behind him. It’s the ultimate treat, a scoop or two while browsing Netflix is my favorite way to finish the day.
I can’t remember where I first heard about the idea of roasting fruit for ice cream, but my money is on Bon Appetit. Even though they rarely print vegetarian recipes, it’s still my favorite food magazine to pick up new techniques and trends, roasted fruit ice cream included.
The idea is that roasting the fruit brings out more of the natural sugars, intensifying the sweetness in each and every bite. Makes sense to me. If roasting vegetables makes they sweet and almost candy-like, why didn’t I think about applying the same concept to fruit?
This may be my most favorite ice cream flavor yet. Intensely rich roasted strawberries with a hint of balsamic vinegar. I kept things dairy-free by using a coconut base instead of heavy cream, which I think pairs really nicely with the strawberries and balsamic.
While this ice cream is a two-step process, the prep time is less than 10 minutes. Roast the berries, toss with balsamic and then puree into a sticky-sweet syrup. Use half in the ice cream and the rest to dollop on top.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Roasted Strawberry Balsamic Ice Cream
Ingredients
- 3 cups sliced strawberries
- 2/3 cup sugar, divided
- 3 tablespoons balsamic vinegar
- 1 13.5 ounce can coconut milk
- 1/8 teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Place the sliced berries and 1/3 cup sugar in a glass baking dish. Cook for 15 minutes until bubbly and tender.
- Remove berries from oven and let cool to room temperature.
- Place strawberries and balsamic vinegar in a blender and puree, leaving a few strawberry chunks behind.
- Remove 1 cup of the strawberry mix.
- Add remaining sugar, coconut milk and salt to the blender and puree to mix.
- Place blender in the fridge for at least 4 hours to cool.
- Place strawberry-coconut mix to your ice cream machine and process according to manufactures directions.
- Remove and place in a container and freeze until hard.
- Serve with remaining strawberry-balsamic syrup.