White Balsamic and Roasted Strawberry Ice Cream {ps. it’s vegan!}
This White Balsamic and Roasted Strawberry Ice Cream might sound odd, but the white balsamic really draws out the flavor of the roasted strawberry ice cream. And, bonus, this ice cream is naturally paleo + vegan!
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.
āsidebarā 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 flavor 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 sidetrack 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 be sure to use ‘real' strawberries. You know, the kind that tastes like candy and smells 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 that 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.
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More Delicious Ice Cream Recipes:
- Chocolate Banana Ice Cream
- Salted Caramel No Churn Ice Cream
- The Best Strawberry Ice Cream Recipe
- Boozy Cherry Garcia Ice Cream
- Vanilla Coconut Ice Cream
Roasted Strawberry Ice Cream Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 cups raw cashews, see notes
- 6 cups diced strawberries
- 6 tablespoons coconut sugar, divided
- ā cup coconut oil
- 1 Ā½ cups water
- Ā¼ cup honey
- 2 tablespoons white balsamic vinegar
- 1 teaspoon pure vanilla
- Ā¼ teaspoon sea salt
Instructions
- Put the cashews into a jar and cover them with water. Let them soak for 2-3 hours.2 cups raw cashews
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Toss the strawberries with 4 tablespoons of coconut sugar and spread them out in a single layer on the 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.6 cups diced strawberries, 6 tablespoons coconut sugar
- Drain and rinse the soaked cashews. Add the cashews, the roasted strawberries and their juices, the remaining 2 tablespoons of coconut 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.)ā cup coconut oil, 1 Ā½ cups water, Ā¼ cup honey, 2 tablespoons white balsamic vinegar, 1 teaspoon pure vanilla, Ā¼ teaspoon sea salt
- 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.
Best dairy-free, egg-free ice-cream I’ve ever tried! Not truly vegan with honey in it, but I imagine this would be easy to substitute. Made a half batch based on the quantity of strawberries I had on hand, which worked very well. Very intense sophisticated flavour, barely any coconut taste (even using virgin coconut oil instead of refined). Very pleasantly surprised by texture despite not using an ice-cream maker (though it was a lot of extra work!). Used equal quantity natvia (granulated combination of Stevia and erythritol) instead of coconut sugar and skipped adding it to the roasting stage (just roasted strawberries on own and added sweetener straight to blender), very good, not too sweet.
I also added 1/2 to 1 TSP xanthan gum for extra creaminess.
Would be great with dark chocolate. Might try to modify next batch to be a bit lighter in flavour, to pair with Oreos or white chocolate (being a half-batch, I may have just overdone the balsamic).
Thank you, you have restored my faith that vegan ice-cream that isn’t icy or oppressively coconut flavoured is possible!
Wow, wow, wow, WOW! This recipe sounds amazing and your photos have left me drooling. š
Wondering if maple syrup will produce the same texture or if it will add too much extra fluid to the mix…. only one way to find out. Ingredients on the shopping list for next weekend.
I haven’t tried it with maple syrup, but I suspect it will still work out great. I’d love to hear how it turns out for you!
I am gonna try this, Please say me good luck, This looks so delicious. Everyone will happy if i make this for them.
Good luck, Rahul! I hope you like this ice cream as much as I do!!
Don’t worry, definitely not running away over here! I can imagine balsamic would give a perfect acidic edge to cut through the sweetness of all those strawberries – such a good idea. And I am super intrigued by the cashews and coconut oil you have used to make the ice cream – they work so well to make a raw cheesecake creamy so I’m sure they do the same here.
Your photos look absolutely gorgeous – congratulations on taking the plunge and getting yourself a new camera, such a good feeling! š
Thanks for not running away! I haven’t yet made a raw cheesecake, although I’d love to at some point. The cashews with the coconut oil do give the ice cream creamiest texture … just like dairy-based ice cream, but so much better. š
congratulations on your new camera! the pictures are absolutely stunning!! š the ice cream looks crazy good!
Thank you! It’s crazy how much I’m in love with it. š
Not weird at all! I can’t totally see this being incredible, considering strawberries with a balsamic reduction is a-ma-zing! Kudos for creating an ice cream with these flavors, it sounds absolutely delicious! Beautiful photos too, as usual š
Love the combination of strawberries and balsamic vinegar! This sounds fantastic! Love that it is no churn!
I always thought that no churn ice cream would be difficult but I made some a while ago (only cause I’d already made one batch in my ice cream maker and it needed to be re-frozen) and I couldn’t believe how easy it was. If I had known that before buying an ice cream maker I prob wouldn’t have forked out the cash. š
Gross?! NO! Omg this is perfect and stunning! I LOVE balsamic reductions and fruit together! Using white balsamic makes it even more elegant!
So happy you don’t think it’s gross! It really is so delicious!!