Strawberry Balsamic Ice Cream
A creamy, fruit-forward ice cream made with roasted strawberries, honey, and a swirl of strawberry preserves. White balsamic vinegar adds brightness while a hint of black pepper deepens the flavor. Egg-free, smooth, and perfectly balanced between sweet and tangy—this homemade ice cream is a refreshing treat for any occasion.
Equipment
- 1 Sheet pan (lined with parchment paper)
- 1 Blender or Food Processor
- 1 Mixing Bowl
- 1 Whisk
- 1 Ice Cream Maker
- Freezer-safe container with lid (1 pint capacity)
- Parchment paper (for covering)
Ingredients
- 10 oz about 1 pint fresh strawberries, hulled and halved
- ¼ cup honey
- 3 cups eggless ice cream base chilled
- ¼ cup white balsamic vinegar
- ⅛ teaspoon freshly ground black pepper
- ¾ cup strawberry preserves
Instructions
- Preheat & Prep the Berries: Heat the oven to 300°F / 150°C. Line a rimmed sheet pan with parchment so the juices don’t burn and you can scrape every flavorful drop later. Hull the strawberries, halve any large ones, and pat them dry so they roast, not steam.
- Honey Coat & Arrange: Spread the strawberries in a single, roomy layer on the lined pan. Drizzle ¼ cup honey evenly over the fruit, turning a few pieces with a spoon so most surfaces get a light gloss. Keep space between berries; crowded fruit won’t caramelize as well.
- Slow Roast for Concentrated Flavor: Slide the pan onto the center rack. Roast 15 minutes, then gently stir to expose new surfaces.Continue roasting ~20 minutes more, until the berries look slightly collapsed, edges darken in spots, and the pan juices thicken into a sticky, ruby syrup. You’re looking for soft, jammy fruit with light caramel notes, not dryness.
- Cool & Save Every Drip: Remove the pan and let the berries rest until warm, not hot—about 10–15 minutes. Tip the tray so the juices pool; use a flexible spatula to scrape all the syrupy goodness and berries into a blender. The parchment makes this easy—don’t leave any caramelized bits behind.
- Blend into Silky Purée: Blend on high until completely smooth—about 30–60 seconds depending on your blender. If seeds bother you, press the purée through a fine sieve back into the blender jar or a bowl. Aim for a pourable, glossy sauce with no chunky pieces.
- Chill the Purée Thoroughly: Transfer the strawberry purée to a covered container and refrigerate until cold throughout (at least 2 hours). Starting cold is key for a fine, creamy texture during churning.
- Build the Tangy Base: In a large, cold mixing bowl, whisk together the chilled strawberry purée, ¼ cup white balsamic vinegar, and ⅛ tsp freshly ground black pepper until the mixture smells bright and aromatic. Pour in 3 cups cold eggless ice cream base, whisking just until uniform and smooth—no streaks. Over-whisking can add bubbles, so stop once blended.
- Churn to Soft-Serve: Pour the mixture into your pre-chilled ice cream maker. Churn according to the manufacturer’s directions until the ice cream reaches soft-serve thickness and clings to the dasher, typically 18–25 minutes. It should form soft mounds that hold gentle peaks. Avoid over-churning, which can turn the texture icy.
- Loosen the Preserves for Swirling: While the machine runs (or right before it finishes), stir ¾ cup strawberry preserves with a fork to loosen to a spoonable, ribboning consistency. If very stiff, microwave 5–10 seconds to relax—don’t let it get hot; you just want it fluid enough to ripple.
- Layer & Ripple Like a Pro: Spoon a 1-inch layer of churned ice cream into a freezer-safe pint container (or two smaller containers). Add scattered dollops of preserves (about 2–3 tablespoons per layer), then repeat: ice cream, dollops, ice cream, dollops. Do not stir. For a natural ripple, lightly zigzag a butter knife once through the layers, stopping before it blends pink throughout.
- Parchment Cap & Freeze to Set: Press a piece of parchment directly onto the surface to prevent ice crystals, then seal with a lid. Place the container in the coldest zone of your freezer (back corner, away from the door). Freeze until scoopable-firm, at least 6 hours or overnight.
- Serve, Store & Small Fixes: Before serving, let the pint sit at room temp 3–5 minutes for an easy scoop. Store tightly covered for up to 3 months. If the texture feels too firm, a brief temper on the counter restores creaminess; if slightly icy, a longer initial chill before churning usually prevents it next time.
Notes
- Roast the strawberries slowly at low heat to intensify sweetness and enhance natural fruit flavors.
- Always chill the purée completely before blending with the ice cream base to ensure creamy results.
- White balsamic vinegar adds brightness and balance without overpowering sweetness.
- A tiny pinch of black pepper enhances the fruitiness, not spiciness.
- Swirl preserves gently for a ripple effect—avoid overmixing.
- Freeze in the coldest part of the freezer to maintain a smooth, scoopable texture.
- For best flavor, let the ice cream sit out for 3–5 minutes before scooping.
- The ice cream will keep for up to 3 months but tastes best within 2–3 weeks.
- Swap honey with maple syrup or agave for a plant-based version.
- Strawberry purée can be made ahead and stored in the fridge or freezer for later use.
