Strawberry Balsamic Almond Milk Ice Cream a delightful dairy free ice cream with almond milk custard and roasted balsamic strawberries.
Control the quality of ingredients in this non dairy ice cream with homemade almond milk and fresh strawberries.
Seasonal frozen treat
In certain areas strawberries grow wild! Even small yards and apartments can get quite the strawberry harvest in tiny patches or even window boxes.
If you happen to have a strawberry patch, or the hookup on a local strawberry grower you understand the need to have loads of interesting strawberry recipes up your sleeve.
Make use of seasonal fresh strawberries by letting their full flavors shine in this homemade (dairy free!) Strawberry Ice Cream, Like Strawberry Floats, Strawberry Hand Pies, Wild Strawberry Galettes, Strawberry Banana Muffins, Strawberry Shortcake, Strawberry Salads, and even Strawberry Cocktails.
But let’s be real. All these recipes are just as delicious year round using any old strawberry, fresh or frozen 😉
- Almond milk – either Homemade Almond Milk (from simply almonds and water), or your favorite store bought almond milk or other non dairy alternative milk like oat, hemp, coconut or soy milk.
- Balsamic vinegar
- Granulated sugar
- Egg yolk – to add luscious creaminess similar to what milk fat gives to typical ice cream add an egg yolk to the non-dairy base.
Step by step instructions
The key to amazing homemade ice cream, even non-dairy ice cream, is to keep everything as cold as possible. From the custard base to the ice cream maker.
- Prepare ice cream churner and freeze churning bowl and blades.
- Make roasted balsamic strawberries. Toss strawberries with sugar and balsamic and roast until soft and caramelized, about 20 minutes.
- Make ice cream base. Whisk egg yolks with sugar until ribbony. Then whisk in warm almond milk in to make an almond milk custard.
- Refrigerate strawberries and base until completely chilled, 1-3 hours. Your final ice cream will churn more quickly and develop less ice crystals if everything is extremely cold.
- Combine balsamic strawberries before churning for a fully pink ice cream. Or spoon.in while churning, or after churning, for strawberry streaked almond ice cream.
- Churn base according to ice cream maker instructions.
- Serve immediately like soft serve ice cream. Or transfer to a shallow container, cover and freeze at least a few hours or overnight.
How to serve
Serve Non Dairy Strawberry Balsamic Ice Cream however you’d like!
- Scoop and serve in a cup, bowl, or a cone.
- Drizzle with balsamic syrup and top with fresh sliced strawberries to make a dairy free ice cream sundae.
- Sandwich between macaron cookie shells to make macaron ice cream sandwiches. A gluten free dairy treat!
Make ahead of time
Refrigerate the custard base and strawberries a minimum of 3 hours, up to 3 days, before churning.
This recipe yields one quart of ice cream, roughly 4 cups or 8 scoops.
How to store
Transfer ice cream to airtight freezer safe container and freeze for up to 1 month. Shallow glass containers with click tight lids are great. But you can even use a loaf pan lined with parchment and wrapped tightly with parchment paper.
How to make without an ice cream maker
An ice cream maker attachment or electric ice cream machine will make the job easier but it’s not necessary.
- Hand churn ice cream by stirring the freezing custard at even intervals until set.
- Make single servings using a frozen ice cream tray.
- You can even make ice cream in a freezer bag. A great family camping activity!
- 2 cups strawberries washed, hulled and sliced in half
- 3 cups almond milk unsweetened, unflavored
- 4 large egg yolks
- 1 cup granulated sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- Ensure ice cream canister and churner blades are frozen and stored in the freezer until ready to use.
- Preheat oven to 350 degrees.
- Toss sliced strawberries with balsamic vinegar and sugar.
- Place on sheet pan and roast until soft and caramelized, 20-25 minutes.
- Remove to small bowl and place in the refrigerator to cool.
- In a small saucepan over medium heat, bring almond milk to a simmer. Remove from heat.
- Whisk egg yolks and sugar in a medium bowl until light and ribbons fall off the spoon.
- Slowly pour ½ cup hot almond milk into sugar mixture and whisk constantly to temper, then slowly pour the warmed sugar mixture into the almond milk in the saucepan, whisking constantly to prevent custard from curdling.
- Place the almond milk custard in a large bowl, cover and chill completely (38 degrees or less). The colder the mixture, the slower your ice cream churner will lose it’s chill and the better your ice cream will freeze.
- Once cool, start ice cream maker to manufacturer’s directions and pour the almond milk custard in. Slowly spoon in balsamic strawberries and churn until thick.
- Enjoy immediately like soft serve, or transfer to a shallow container, cover and freeze at least a few hours or overnight.
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