White Balsamic and Roasted Strawberry Ice Cream :: I bet you'd never guess that this super creamy and delicious ice cream just so happens to be vegan + paleo! ::

White Balsamic and Roasted Strawberry Ice Cream

  • Author: Kristen Stevens
  • Prep Time: 6 hours (mostly cooling and freezing time)
  • Cook Time: 25 mins
  • Total Time: 6 hours 25 mins
  • Yield: 3 cups 1x
  • Category: Dessert
  • Cuisine: American


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!



  • 2 cups raw cashews (see notes)
  • 6 cups diced strawberries
  • 1/4 cup + 2 tablespoons coconut sugar, divided
  • 1/3 cup coconut oil
  • 1 1/2 cups water
  • 1/4 cup honey
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon pure vanilla
  • 1/4 teaspoon sea salt


  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Toss the strawberries with 1/4 cup coconut 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.
  3. Drain and rinse the soaked cashews. Add the cashews, 1 1/2 cups of the roasted strawberries, 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.)
  4. 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.)
  5. 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.


*Place the cashews in a jar and cover them with water. Leave them in your fridge to soak for 4-24 hours.

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.