Balsamic Roasted Strawberry Ice Cream

Where Summer Slows and Sweetens

There is something almost meditative about roasting fruit — the way heat coaxes out what was already there, concentrating sweetness, deepening color, turning the ordinary into something you want to linger over. This ice cream begins with that quiet transformation: strawberries softened in the oven until their juices run and their flavor turns lush and complex. A touch of white balsamic lifts everything, not loudly, but with the kind of subtle brightness that makes you pause mid-spoonful and wonder what, exactly, just happened. This is a slow dessert, patient by design, and better for it.

Ingredients

• 2 cups strawberries, halved
• 1 tablespoon Alessi White Balsamic Reduction
• 4 tablespoons honey, divided
• 1 1/2 cans full-fat coconut milk (about 2 cups)
• 1/2 cups unsweetened almond milk (or milk of your choice)
• 1 1/2 teaspoons vanilla extract
• pinch of salt

Instructions

1. Place coconut milk, almond milk, 3 Tbsp honey, vanilla extract and salt in a blender and blend until smooth.
2. 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).
3. For the strawberries: Preheat oven to 375 degrees F. In a large bowl, toss together strawberries, balsamic and 1 Tbsp honey.
4. Transfer strawberries to a baking dish and roast for 10 minutes.
5. Stir berries and roast for an additional 10 minutes.
6. Place the bowl of your ice cream maker in the freezer 24 hours before.
7. 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.
8. Set aside to cool.
9. Place ice cream into an airtight container and freeze at least 4 hours before serving.
10. If ice cream is too firm, just set it out about 30 minutes before serving to soften up!