Strawberry Basil Balsamic Ice Cream

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Strawberry Basil Balsamic Ice Cream

Strawberries, basil, and balsamic vinegar are three of my all-time favorite ingredients. If balsamic vinegar is strawberry’s soul mate, basil is their closest friend. When I first moved to Austin, I used to love the strawberry milkshakes with balsamic glaze at Alamo Drafthouse. It only seemed logical to make an ice cream inspired by that treat but with the further addition of basil. The trio of flavors have such versatility and can add wonderful depth to any recipe, be it a salad, roast, or dessert. And with their powers combined in this not-too-sweet treat, prepare to have your taste buds transported. This dessert is rustic, comforting, and unique–you won’t find this ice cream flavor at your local supermarkets! This recipe works best in an ice cream maker, but can also be made in a high-powered blender.

Strawberry Basil Balsamic Ice Cream
4.0 from 1 reviews
Strawberry Balsamic Ice Cream
 
Prep time
Total time
 
Author:
Serves: 4-8 servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Combine the strawberries, ¼ cup maple syrup, balsamic vinegar, and vanilla in a bowl and toss to combine.
  3. Line a baking dish or jelly roll sheet with parchment paper or a silicone liner. Pour the strawberries into a single layer in the dish.
  4. Bake 30 minutes, stirring once halfway through, then let cool to room temperature.
  5. In a blender, puree the strawberries with the coconut milk, remaining maple syrup, and basil until smooth.
  6. Chill at least 30 minutes, then run through your ice cream maker according to the manufacturer's instructions.
  7. If you don't have an ice cream maker but do have a high-powered blender, after pureeing the ingredients the first time, transfer to the freezer for about 30 minutes, then puree again. Freeze another 30 minutes and puree one more time, then freeze.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

12 comments

  • Dee Ann says

    The recipe calls for basil, yet no amount is listed. How much basil do you recommend?
    Thanks,
    Dee Ann

    • Christina Feindel says

      Sorry about that! I use two good handfuls of fresh basil, which should come out to about 1/2 cup tightly packed.

  • Jennifer Young says

    It says one pint strawberries, but pints vary. Can you give me a weight.

    • Christina Feindel says

      The recipe works out just fine if your pint has a few more or less strawberries.

  • Michelle says

    This STRAWBERRY BASIL BALSAMIC ICE CREAM was cool for having a true flavor of strawberry! Great! I want to try this:).

  • Kirsty says

    Is Balsamic okay on AIP?

  • […] Strawberries, basil, and balsamic vinegar are three of my all-time favorite ingredients. If balsamic vinegar is strawberry’s soul mate, basil is their closest friend. When I first moved to Austin, I used to love the strawberry milkshakes with balsamic glaze at Alamo Drafthouse. It only seemed logical to make an ice cream inspired by that treat but with the further addition of basil. The trio of flavors have such versatility and can add wonderful depth to any recipe, be it a salad, roast, or dessert. And with their powers combined in this not-too-sweet treat, prepare to have your taste buds transported. This dessert is rustic, comforting, and unique–you won’t find this ice cream flavor at your local supermarkets! Get the recipe here. […]

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  • bgl says

    Since servings can vary, how many quarts does this recipe make?

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