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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.
- Preheat the oven to 375 degrees F.
- Combine the strawberries, ¼ cup maple syrup, balsamic vinegar, and vanilla in a bowl and toss to combine.
- 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.
- Bake 30 minutes, stirring once halfway through, then let cool to room temperature.
- In a blender, puree the strawberries with the coconut milk, remaining maple syrup, and basil until smooth.
- Chill at least 30 minutes, then run through your ice cream maker according to the manufacturer's instructions.
- 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.