What does balsamic vinegar do to strawberry ice cream? It deepens the flavour. Two cups of sliced strawberries macerated with two tablespoons of balsamic vinegar for thirty minutes. Blended with honey, Greek yogurt, heavy cream, and vanilla extract. Poured into a shallow dish and frozen for four hours, stirred every thirty minutes to keep it creamy. One of those things we keep making on repeat when strawberries are at their peak.
The balsamic is not strong enough to taste on its own, but you notice its absence if you leave it out. It turns a simple strawberry ice cream into something more complex, darker and richer with a faint tang that keeps you eating. No ice cream maker needed. Just a blender, a dish, and a fork.
Tips for Making Strawberry Balsamic Ice Cream
Macerate the strawberries for thirty minutes
Toss the sliced strawberries with balsamic vinegar in a bowl and let them sit. The vinegar draws out the juices and softens the fruit. 
After thirty minutes, the strawberries will be sitting in a pool of dark, sweet liquid. Blend all of it, juice and fruit together.
Stir every thirty minutes while freezing
Pour the blended mixture into a shallow dish and freeze. Every thirty minutes, scrape and stir with a fork to break up ice crystals.
Four hours of freezing with regular stirring produces a creamy, scoopable texture. Without stirring, it freezes into a solid block.
Strawberry Balsamic Ice Cream
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This strawberry balsamic ice cream is a refreshing and healthy dessert made without an ice cream maker, featuring the unique pairing of strawberries and balsamic vinegar.
Ingredients
- 2 cups strawberries, hulled and sliced
- 2 tablespoons balsamic vinegar
- 1/4 cup honey
- 1 cup Greek yogurt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine strawberries and balsamic vinegar. Let sit for 30 minutes to macerate.
- In a blender, combine the macerated strawberries, honey, Greek yogurt, heavy cream, and vanilla extract. Blend until smooth.
- Pour the mixture into a shallow dish and freeze for 4 hours, stirring every 30 minutes until the mixture is firm and creamy.
- Serve immediately or store in an airtight container in the freezer.
Notes
This ice cream doesn’t require an ice cream maker, making it easy to prepare. The balsamic vinegar adds a unique depth of flavor that complements the strawberries. Store in an airtight container in the freezer for up to 2 weeks. For a creamier texture, allow the ice cream to sit at room temperature for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 18
- Sodium: 30
- Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Can I taste the balsamic?
Not as vinegar. The balsamic blends into the strawberry flavour and makes it deeper and richer. Two tablespoons for two cups of berries is subtle.
Do I need Greek yogurt?
The Greek yogurt provides tang and creaminess. Regular yogurt is thinner and makes the ice cream icier. One cup of Greek yogurt is the right amount.
Can I use an ice cream maker?
Yes. Churn the mixture in an ice cream maker for a smoother result. The no-churn method with stirring every thirty minutes is simpler and works well.
Balsamic in ice cream really works.
Made this for a dinner party and there was none left by the end. so good and that little tang from the vinegar is lovely!
I macerated the strawberries in balsamic like the recipe says and the flavor came out so deep and grown-up, nothing like plain strawberry. So creamy from the yogurt and cream and not icy at all, even after a few days in the freezer. This is the best homemade ice cream I have made and I love it, thank you for sharing!
Is Reddiwip the same as cool whip or is it the aerosal???