As we head into the last weeks of summer vacation, Faith and I thought it would be fun to go out with a bang and share one of our all-time favorite ice cream recipes with you. Our Vegan Strawberry Balsamic Ice Cream was inspired by a trip to the new Salt & Straw Ice Cream Shop in Los Angeles. They offer a roasted strawberry ice cream that was just calling for a Goofy Foot Foods vegan makeover. Our roasted strawberry ice cream starts with a combination of homemade coconut milk, made with young Thai coconut meat, and soaked cashews. This combination works beautifully when trying to recreate the creaminess of regular ice cream.
Roasting strawberries is something we don’t normally think to do, however, a quick stint in a hot oven brings out a whole new side of these bright red berries of summer.
- Preheat oven to 375 degrees F.
- Place 1-2 pounds fresh, organic strawberries on a parchment-lined baking sheet.
- Optional: Sprinkle with 1-2 tablespoons organic sugar for added sweetness.
- Roast berries 20-30 minutes, or until they begin to caramelize and juices have been released.
- Note: Roasted berries can be used in your favorite ice cream recipe or as a topper on oatmeal, chia pudding, coconut yogurt or your favorite smoothie.
Where to find delicious berries?
Check out the local Farmer’s Market, or simply head to your nearest grocer and chat with the folks in produce, they always know where to find the sweetest berries. I’m personally partial to Driscoll’s berries because of their availability and consistent flavor. Driscoll’s takes pride in offering plump, juicy berries throughout the year that have been hand-picked from their farms in Central and Southern California, Florida, Central Mexico and Baja. Always perfectly sweet and delicious!
- 1 young Thai coconut, meat removed and cleaned
- 2 cups coconut water
- 1 cup cashews, soaked at least 2 hours or overnight
- 1 cup coconut water + 2 cups coconut water if making homemade coconut milk
- 2 cups homemade coconut milk (feel free to substitute store-bought coconut milk)
- 1/4 cup organic cane sugar (Option: blend 12-14 soft, pitted dates with a little warm water to create a date paste instead of using cane sugar)
- 1 tablespoon vanilla
- 1/8 teaspoon high-quality sea salt
- 2 pints strawberries, hulled and roasted
- 1/4 cup balsamic reduction
- 1/2 cup Organic Balsamic Vinegar
- 3 tablespoons maple syrup (option: organic sugar)
- Combine cleaned meat of 1 young Thai coconut with 2 cups coconut water. Blend in high-speed blender until creamy. If desired, feel free to strain liquid, removing any excess coconut pieces.
- Using a small saucepan, add balsamic vinegar and sweetener of choice. Bring to a boil and quickly reduce heat to simmer.
- Note: Turn on hood vent fan when working with vinegar.
- Continue simmering 10-15 minutes, whisking as needed. The reduction will thicken and easily coat a spoon when ready.
- Note: Remember to watch closely as this reduction will burn if left too long.
- Remove from heat and allow to cool.
- Using a high-speed blender, combine soaked cashews and 1 cup coconut water. Blend until mixture is creamy. Remember to scrape down the sides of your blender as needed and add more liquid if needed.
- Add 2 cups coconut milk (homemade or store-bought), sugar (or date paste), vanilla, and sea salt. Blend until creamy.
- Add 1/2 of your roasted strawberries and blend.
- Pour mixture into ice cream maker and mix 15-20 minutes. (Note: all ice cream makers are different, follow directions for your specific machine). Stir in remaining roasted strawberries and balsamic reduction.
- Note: I save a little balsamic reduction to drizzle on top of each scoop before serving.
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.