Raw Italian Balsamic and Strawberry Ice Cream
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The velvety ice cream base meets with the sweet juiciness of fresh strawberries in this luscious frozen summer treat. It is truly nothing short of an taste of summer in perfect culinary form.
I have shared before how much Bob and I enjoy a quality balsamic vinegar. We even like it as an apéritif. Sounds fancy and sophisticated doesn’t it? An apéritif is normally an alcoholic drink taken before a meal to stimulate the appetite, in this case it is nonalcoholic. We do this only because we love the taste so much that we hate for it get lost in recipes. But, we do have a favorite dish to pair fine balsamic with… strawberries!
For you long timers who have been receiving my recipes in your inbox for some time now, you will have read my rap on balsamic vinegar. I won’t go into detail about it but I will share a quick few thoughts for those new to my site. First of all, it is not a raw product. If you are aiming for 100% raw, you can just omit it and enjoy the luscious strawberry ice cream part. If you do wish to use balsamic, aim for the best quality possible. To read more about it, please visit this recipe post that I did a few years back.
The balsamic that I used in this recipe has been aged for 30 years. It is thick, rich and deep in flavor. I have to give a special thank you to Richard who is a reader of Nouveauraw and sent me this treasure as a gift. So I am dedicating this recipe to him, I hope you enjoy this recipe. Blessings, amie sue
Ingredients: yields 6 cups batter
Strawberry balsamic swirl:
- 1 1/4 cup organic strawberries
- 2 Tbsp raw agave nectar
- 1 Tbsp rich balsamic vinegar
- 1/2 tsp sunflower lecithin
Ice Cream base:
- 2 cups cashews, soaked 2+ hours
- 3 cups organic strawberries
- 1 cup water
- 1/4 tsp sea salt
- 1/2 cup Tbsp raw agave nectar
- 1/4 cup cold-pressed coconut oil, melted
- 1 Tbsp vanilla extract
- 2 Tbsp sunflower lecithin; powder or liquid
Strawberry balsamic swirl:
- In the blender combine the strawberries, sweetener, balsamic vinegar and lecithin. Blend until smooth.
- Place in a squeeze bottle and chill until ready to use.
Ice Cream base:
- Be sure to soak your cashews in water for at least 2 hours. This will soften the nuts which in return will help them blend nice and creamy. After soaking, drain and rinse well.
- In a high-powered blender combine the cashews, strawberries, water, salt, agave, coconut oil, and vanilla. Blend for 3-5 minutes. Process till nice and creamy.
- Now add the lecithin and blend until incorporated.
- Chill the mixture for about 1 hour in the fridge and then pour into your ice cream maker and follow the manufacturer’s instructions. Note ~ I like to chill my ice cream mixtures overnight if time permits. This gives the ingredients time to really meld together.
- See below for instructions on how to add the strawberry balsamic swirl.
- It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften. Did you know that softer ice cream has more flavor than hard, frozen ice cream? Test it for yourself.
- Notes ~ I used the lecithin to help with mouthfeel and texture. You can omit if you don’t have it. You can also use any other liquid sweetener in place of agave.
Freezing Suggestions for Ice Cream:
- Use ice cream machine. Follow manufactures directions.
- Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
- Freeze the ice cream in ice-cube trays. Once frozen press through a Champion Juicer, or place in a high-powered blender or process in food processor until creamy.
- Pour ice cream into a freezer safe container and stir occasionally as it freezes.
- To learn more about making raw ice creams, please click (here).
Select the best quality balsamic vinegar (it doesn’t have to be 30 years old, which can be quite expensive ).
Pour 1/2 of the ice cream into your container of choice.
heavily drizzle the strawberry balsamic sauce over the ice cream.
With a skewer, swirl the sauce into the ice cream.
Add the rest of the ice and do the same swirl process on top, then freeze.
I used the extra strawberry sauce as a topping. Delish!