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Roasted Balsamic Strawberry Chocolate Chip "Ice Cream"

The coolest thing happened to me the other day: a reader and now friend, Sandra, sent me a care package from the south. It was the sweetest thing that's ever happened to me. She sent white grits (mmm!), a bottle of olive oil, and a bottle of balsamic vinegar. To be honest, I've never been too fond of balsamic vinegar but this stuff is seriously amazing.

So amazing that I wanted to do something extra special with it. So, I made Roasted Balsamic Strawberries (which tasted great all by themselves), blended them together with some coconut milk to make a delicious vegan ice cream, and served it to my family for Mother's Day (this is about the same time that VegKid announced to the family that BandMan and I are getting married on June 20th).

I felt like I couldn't have really done anything more special with this truly special gift. Thanks, Sandra!

1 pint fresh strawberries, hulled and halved
3 tbsp balsamic vinegar
1/4 c + 1/3 c maple syrup, divided
2 tsp pure vanilla extract
2 cans full fat coconut milk
4-6 strawberries, sliced
1/2 c dark chocolate chips
  1. Preheat your oven to 375.
  2. Toss your strawberry halves in the balsamic vinegar, 1/4 cup of maple syrup, and vanilla; roast for about 30 minutes. Remove from oven and let cool.
  3. Combine the roasted strawberries with the remaining 1/3 cup of maple syrup and coconut milk in your blender. Do the thing until it's all creamy. Freeze your mixture for at least 4 hours. 
  4. Reblend until smooth again. Mix in the fresh strawberry slices and chocolate chips if you want them. Refreeze for 1-4 hours. 


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