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(Paleo, AIP, GAPS)
“I shall remember this moment: the silence, the twilight, the bowl of strawberries, the bowl of milk.”
~ Ingmar Bergman
Summer in a Bowl
Summer is the season I break out my ice cream machine and do some flavor experiments. This recipe was born from my local Farmers Market, where they sell fresh basil for $1/lb alongside ripe, local strawberries. The result is one of the best ice creams I’ve ever tasted! I could seriously eat it every day, except I know I need to limit sweets on a healing diet. Enjoy it on your next special occasion.
- Freeze ice cream bowl for 24 hours before starting this recipe.
- Preheat oven to 350 degrees.
- Place the halved and hulled strawberries in a 9×13 pan and toss with 3 Tbsp. balsamic vinegar. Roast for 30 minutes.
- Allow the strawberries to cool and then transfer to a blender. Be sure to use a spatula to scrape all of the delicious juices into the blender as well.
- Add the coconut milk, basil and honey and blend on low speed until smooth.
- Refrigerate mixture a minimum of 6 hours.
- When ready to make ice cream, process according to your ice cream maker‘s instructions.
- I like it best right out of the ice cream machine, when it has a soft-serve consistency. Some people like to freeze it one hour, just to give it more solidity before scooping. If you freeze it longer than that, it will get rock-hard. (It’s the nature of all homemade ice cream.) To soften it to scoop, defrost it in the fridge for an hour or on the counter for 20-30 minutes.
*Note: Check your ingredient list on balsamic vinegar carefully. Some brands have added sugar, coloring and preservatives, all of which you want to avoid.
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