The oven is on and the smell of strawberries is wafting through the house, but this isn’t no pie. It’s ice cream! Wait, is it ice cream season yet? Oh yeah, it always is! And strawberries are in season? Double yeah! And now that there are a lot more fruits coming into season over the next several months you can bet your dairy-(free)-ere that you will be seeing more ice cream posts. Okay, A LOT more. And I am totally in love with the first flavor of the season. So I have been really trying to cut back on any added sugars, even the good kinds. During the winter I was much more lenient with my sugar intake, adding maple syrup to baked goods and even using a bit of coconut sugar that I had leftover from Swedish gingersnaps, which is something I haven’t done for a few years. But by roasting the strawberries with the balsamic, the sweetness is really drawn out and the strawberry flavor becomes more pronounced than ever, and little to no added sugar is required.
I was pretty pumped about those swirls I created. Looks pretty fancy and impressive, right? But shhhhhhh, it’s really simple and you can come off as being pretty artsy with just the end of a cake tester or other utensil.
I wasn’t quite ready to eat mine when it was ready so I popped it into the freezer and was able to make this beautiful scoop. And several after that went straight into my mouth. This was the dessert that produced 5 year old “You got more than me!” whining. And it was totally worth it.
Roasted strawberry cheesecake ice cream (vegan)
1 lb. strawberries, stemmed, washed and halved
1 T. balsamic vinegar
1/4 c. raw cashews
1 tsp. lemon juice
2 c. frozen strawberries
5-6 frozen coconut milk cubes (freeze in ice trays beforehand)*
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
2 pitted dates (optional)
Optional: basil leaves for garnish
Pre-heat the oven to 375 F. Place the fresh strawberries in a glass dish and toss with balsamic vinegar. Place in oven for 25 minutes, tossing halfway through roasting. Remove and allow to cool.
Using a high-speed blender (I use a Vitamix), combine cashews and lemon juice until cashews are ground. Add all but 1/4 c. roasted strawberries to the blender, leaving the cooked off liquid in the dish to add once ice cream is finished. Add remaining ingredients and blend on highest setting, using tamper to push ingredients into blade.
Scoop into bowls or container. Pour in leftover roasted berries and roasting liquid and swirl in patterns using a cake tester or fork. You can freeze this for an additional one hour to get a harder consistency to place on an ice cream cone.
*Use full fat coconut milk. I prefer this brand. If you have trouble getting the coconut milk cubes out, flip over ice cube trays onto your forearm as you run warm water over the underside of the tray for about 10 seconds.
If you don’t own a high speed blender follow the instructions below:
You will be using all of the same processes as listed in the ingredients above EXCEPT for frozen coconut milk cubes, Do not freeze the coconut milk. Instead, use 1/2 c. full fat coconut milk and add all ingredients to a food processor and blend until creamy. Pour into a glass container and place in freezer, whipping with a fork or whisk every 30-45 minutes until ice cream consistency is reached.