Skip to main content

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. 

Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…