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Homemade Strawberry Ice Cream

Balsamic Roasted Strawberry Ice Cream

Roasting the strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Freezing and churning time 4 hours
Total Time 4 hours 30 minutes
Servings 10
Calories 198kcal


  • ice cream base:
  • 1 1/3 cups heavy whipping cream
  • 2/3 cup half and half
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • Strawberries:
  • 2 Cups Strawberries cleaned and cut into quarters
  • 1 Tablespoon sugar
  • 1 Tablespoon balsamic vinegar


  • Roasted strawberries:
  • Heat oven to 425 degrees F. Toss 2 cups strawberries (cleaned and cut into quarters) with 1 Tablespoon sugar and 1 Tablespoon balsamic vinegar. Roast in a 9 x 13 pan or a baking pan lined with aluminum foil for 18-22 minutes. Let cool completely before combining with the base.
  • Directions:
  • Chill the base ingredients then combine and stir in a large bowl. Fold in the cooled strawberries. Pour into the ice cream machine and process for 18-20 minutes. Transfer the almost frozen ice cream into a container and freeze for at least 4 hours.


Calories: 198kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 20mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 524IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg