We started with this. Organic strawberries. $2.99 from Albertsons. Wish they were local, but i’m always a day late to the strawberry party from our nearby farms :(
This is the view outside my kitchen window. I’m in LOVE with this next set.
In my grandmother’s old tart pan; strawberries with the balsamic and sugar, ready to go in the oven.
The final product. I had fun with these.
ROASTED STRAWBERRY COCONUT ICE CREAM
1/2 pint (8 ounces) fresh strawberries, hulled and quartered
1 tablespoon balsamic vinegar
1 tablespoon granulated sugar
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, mix together the quartered strawberries, balsamic vinegar, and sugar. Spread evenly over a baking sheet and bake for 20-25 minutes, or until the berry juices have thickened (but are not burning). Remove from the oven and chill in the refrigerator until cold. Cut the strawberry quarters into smaller pieces for a smoother ice cream.
Coconut Ice Cream
14 ounces (414 ml) full-fat coconut milk
1/2 cup (118 ml) soy or almond milk (whole or 2% milk will also work)
1/4 cup (56 grams) granulated sugar
1 teaspoon vanilla extract
In a medium bowl, whisk together the milks, sugar, and vanilla extract. Chill in the refrigerator until cold.
Freeze mixture in ice cream maker, following the manufacturer’s instructions. When the ice cream is nearly finished churning, add the roasted strawberries to incorporate evenly. Transfer ice cream to an airtight container and freeze for 2-3 hours before serving.
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