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Vegan Roasted Strawberry Balsamic Ice Cream

Author: Tisha Riman | The Nourished Mind

Ingredients

For the strawberry drizzle

  • 3 1/2 cups strawberries
  • 1 1/2 tbsp white balsamic vinegar
  • 2 tbsp maple syrup

For the base

  • 1 + 1/3 can of coconut milk
  • 1/2 cup medjool dates pitted
  • 4 tbsp almond butter
  • 1 tsp vanilla
  • 3 tbsp maple syrup
  • 1/4 cup roasted strawberries

Instructions

  • Preheat oven to 350F. Line a 9x5" loaf pan with parchment.
  • Spread out strawberries on a parchment lined baking sheet and toss with balsamic vinegar and maple syrup. Bake for 30 minutes, or until tender.
  • Set aside 1/4 cup of roasted strawberries (to be used in the ice cream base), and puree the rest in a blender. Pour into a small bowl and set aside.
  • For the base, blend together all the ingredients in a blender until smooth. Pour half of mixture into loaf pan.
  • Drizzle half of the strawberry puree in a zigzag onto the ice cream. Using the handle of a spoon, or a cake tester, swirl the puree to mix into the mixture (and create a pretty pattern). Pour the remaining ice cream mixture on top, and repeat the process of drizzling and swirling the strawberry puree.
  • Place ice cream in freezer over night or until firm. To serve, let thaw at room temperature for 15 minutes, and use a hot ice cream scooper (you can do this by dipping it under hot water) to scoop.