Roasted Balsamic Strawberry Ice Cream

Perfectly sweet and silky Balsamic Roasted Strawberry Ice Cream that is gluten-free and dairy-free with big chunks of strawberry in every bite!

Ice cream. The absolute favorite guilty pleasure.

There's literally nothing better than silky satisfying ice cream, but when it is from-scratch, ohh is it just heavenly! Ice cream is one of those desserts A cook try to eat sparingly (keyword here being "try"), but this recipe is one you can actually feel GOOD about eating! Not only are there satisfying chunks of sweet strawberries in every single bite, but this recipe is gluten-free, dai

What goes in

• 2 cups strawberries, halved
• 1 tablespoon white balsamic reduction
• 4 tablespoons honey, divided
• 1 1/2 cans full-fat coconut milk, about 2 cups
• 1/2 cup unsweetened almond milk, or milk of your choice
• 1 1/2 teaspoon. vanilla extract
• Pinch of salt

How it comes together

1. Place the bowl of your ice cream maker in the freezer 24 hours before.
2. For the strawberries: Preheat oven to 375 degrees F. Use a wide bowl, toss together strawberries, balsamic and 1 Tbsp honey. Transfer strawberries to a baking dish and roast for 10 minutes. Stir berries and roast for an additional 10 minutes.
3. Transfer roasted berries to a bowl and mash using a potato masher (this gives you big chunks) or use a blender or food processor to blend them up. Hold nearby to cool.
4. Place coconut milk, almond milk, 3 Tbsp honey, vanilla extract and salt in a blender and blend until smooth. Mix in the cooled roasted strawberries with their juices and pour into your ice cream maker, churning for about 20 minutes (or per your ice cream maker's instructions).
5. Place ice cream into an airtight container and freeze at least 4 hours before serving. If ice cream is too firm, just set it out about 30 minutes before serving to soften up!