Please don't run away at the thought of putting white balsamic vinegar into roasted strawberry ice cream!
I know, it sounds super weird, gross even, and you must be thinking I've lost my mind. Under any normal circumstance I would totally agree that putting vinegar in ice cream would be just about the worst idea ever. But (big BUT) white balsamic and roasted strawberry ice cream seem to be made for each other.
→sidebar← is it just me or are you too reading that last paragraph but actually reading big BUTT. Some days I wonder if I'll ever grow up.?
Years ago a girlfriend gave me a recipe for strawberries with reduced white balsamic. It was so simple yet the balsamic seemed to draw out even more flavour from the strawberries. White balsamic is quite sweet and just a little bit tangy kind of like strawberries. When you put the two together something magical happens, and the balsamic makes the strawberries taste even more like strawberries. It's a very good thing.
Did you notice that little ps. in the title? Yep, it's true. This creamy and utterly delicious roasted strawberry ice cream is also 100% vegan. Oh, and it's paleo too. Just sayin'.
But wait … you don't have to be vegan or paleo to make this ice cream! You can be a 100% dairy-loving peep and still love this ice cream. In fact, I bet you couldn't even tell the difference. It's made with cashews, and it's the most creamy, delicious ice cream ever.
Btw: You don't need an ice cream maker to make this!
If you like strawberry ice cream, you absolutely must try roasted strawberry ice cream. It's totally where it's at.???
I need to side track for a minute because I'm just too excited not to. For the past year I've been dreaming about/ saving up for/ obsessively checking out the Nikon D810. It's a crazy amazing camera and a huge step up from my D5100, which I've really outgrown. It's also an enormous chunk of change. Last week I said to myself, “eff it, I deserve this!”
I'll be honest, my finger hovered over the “buy” button for a while. It's a lot of cash! But when it arrived in the mail a few days later I was literally jumping up and down. I know they say that money can't buy happiness, but damn, this camera makes me question that.
These roasted strawberry ice cream pics here were the first shoot I had with the new love of my life. You guys, I can't even begin to tell you how much I love this camera. I'm afraid I'll bore you to death if I keep going on so I'll stop before you run away. I just had to share with you how excited I am!
Ok, back to the roasted strawberry ice cream with weird sounding but totally delicious white balsamic.
When you're making this make sure to use ‘real' strawberries. You know, the kind that taste like candy and smell just as sweet. In other words: please don't make this in the winter.
Are you wondering what the coconut oil is doing in the ingredient list? Don't worry, there's no coconut taste at all. It's there to increase the fat content, so the ice cream gets super creamy. The reason dairy ice cream is so creamy is because it's made from high fat cream + high fat egg yolks. This vegan ice cream substitutes high-fat cashews + high-fat coconut milk for an equally creamy, but so much better for you, ice cream.
If you make this White Balsamic and Roasted Strawberry Ice Cream make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your pictures. I love seeing TEM recipes you guys recreate!
- 2 cups raw cashews, soaked for 4-24 hours*
- 6 cups diced strawberries
- ¼ cup, plus 2 tablespoons cane sugar, divided
- ⅓ cup coconut oil
- 1½ cups water
- ¼ cup honey
- 2 tablespoons white balsamic vinegar
- 1 teaspoon pure vanilla
- ¼ teaspoon sea salt
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Toss the strawberries with ¼ cup cane sugar and spread out in a single layer on the prepared baking sheet. Roast the strawberries for 25 minutes then remove them from the oven and allow them to cool. Once they are cool transfer the strawberries plus any juice to a bowl, cover, and refrigerate until cold.
- Drain and rinse the soaked cashews. Add the cashews, 1½ cups of the roasted strawberries, the remaining 2 tablespoons of cane sugar, coconut oil, water, honey, white balsamic, vanilla and sea salt to a blender or food processor. Blend until the cream is very smooth. Transfer the cream to a bowl, cover, and refrigerate until it is cold. (If you are using a high powered blender the cream will heat up quite a bit.)
- Once the cream is cold process it according to your ice cream maker's directions. (see notes on how to make this without an ice cream maker.)
- Once the ice cream looks like soft serve transfer it to a freezer-proof container, cover the top with parchment paper directly on the ice cream, and freeze until firm. Let the ice cream soften for a few minutes before you serve it.
To make this without an ice cream maker pour the cream into a shallow pan and put the pan in your freezer. Every half hour remove the pan and use a fork to scrape the cream and mix it up, making sure there are no hard icy spots. You will need to do this at least 4-5 times. The texture won't be as smooth and creamy, but it will still taste delicious.
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