Roasted Balsamic Strawberry Ice Cream Pie

Did you know it’s National Strawberry Day?  I’m not sure why that was scheduled for February, but hey, I can enjoy strawberries year round.

Roasted balsamic strawberry ice cream pie might sound, and look, complicated and impressive, but this is a simple recipe, with stunning results.  No ice cream maker needed!  And if you have company coming, this can be made the day before. Bonus!


Strawberry ice cream 2

This originally started with a recipe I saw in another language.  I made a change or two, some on purpose and some because Google translate isn’t perfect.  I don’t have an ice cream maker so I was intrigued by this recipe that didn’t need one.  The flavors were great together and I only slightly altered it.

Just look at those fabulous chunks of roasted strawberry.

roasted strawberry balsamic ice cream  

So here’s how I made it:


Roasted Balsamic Strawberry Ice Cream Pie


2 lbs strawberries, fresh – washed, hulled, and cut into quarters

2 C whipping cream, cold

1/2 C brown sugar

1/4 powdered sugar

2 Tbsp balsamic vinegar


Place the cut strawberries on sheet pan or in a large casserole dish.  Mix balsamic vinegar and brown sugar together and drizzle over the strawberries.  Mix it well.  Roast the strawberry mixture for 40 minutes at 350 degrees.

After the strawberries have cooked, mash them a bit with a masher and let them cool.

Whip the whipping cream with powdered sugar until still peaks form.

Fold in the strawberry mixture, get all those juices in there.

Line a round cake pan (I used a spring form pan) with cling wrap.  Pour in the whipped cream strawberry mixture and cover with more cling film.  Place the cling film right on top, touching the ice cream.  You don’t want air between the plastic and the ice cream or you’ll get those icky ice crystals.  Freeze for at least 4 hours.

Release from pan, cut into beautiful ice cream slices, top and serve.



I must confess, my mind is going a mile a minute with this recipe. You might see similar ice cream pies in the future. 😉


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