White Balsamic and Roasted Strawberry Ice Cream

Yield: 3 cups

Prep Time: 6 hrs

Cook Time: 25 mins

Total Time: 6 hrs 25 mins

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. Bonus: this ice cream is totally dairy-free!

Ingredients

2 cups raw cashews, see notes
6 cups diced strawberries
6 tablespoons coconut sugar, divided
⅓ cup coconut oil
1 ½ cups water
¼ cup honey
2 tablespoons white balsamic vinegar
1 teaspoon pure vanilla
¼ 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.)
⅓ cup coconut oil, 1 ½ cups water, ¼ cup honey, 2 tablespoons white balsamic vinegar, 1 teaspoon pure vanilla, ¼ 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.

Notes

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.

Serving: 1 serving = ¼ cup, Calories: 232kcal, Carbohydrates: 22g, Protein: 4g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 62mg, Potassium: 259mg, Fiber: 2g, Sugar: 14g, Vitamin A: 9IU, Vitamin C: 42mg, Calcium: 22mg, Iron: 2mg