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:
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.
Vegan Strawberry Balsamic Ice Cream
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!
