Ingredients
Scale
- 4 ½ Cups Frozen Strawberries
- 1/3 Cup Sugar
- 1 Cup Greek Strawberry Yogurt
- 1 Teaspoon Orange Zest
- 1 Tablespoon Orange Juice (fresh squeezed)
- 1 Teaspoon Vanilla Extract
- 2 Cups Reddi-Wip
- 1 Cup Good Quality Balsamic Vinegar
Instructions
- In a food processor or blender, blend strawberries and sugar. If you have any trouble blending the strawberries, add ¼ cup of water. The mixture should resemble a thick paste. Small strawberry chunks are okay!
- Add greek yogurt, orange zest, orange juice, vanilla extract, and Reddi-Wip. Combine until well mixed, about 10 seconds.
- Transfer to a freezer safe dish, an 8×8 dish or similar. Meanwhile, in a small saucepan bring the balsamic vinegar to a boil and reduce to a simmer. Simmer for 15 minutes or until the vinegar has reduced down to a thick syrup. Cool completely.
- Swirl into the strawberry ice cream. Freeze for 4 hours, stirring occasionally. Store in an airtight container in the freezer for 3 months.
- Category: Dessert