Balsamic vinegar complements the flavor of sweet strawberries in this simple ice cream cake.



Ingredient Checklist


Instructions Checklist
  • Puree the strawberries with the sugar and balsamic vinegar.

  • Line an 8 x 8-inch glass plate with plastic wrap. Pour in the strawberry mixture and freeze until barely firm, about 2 hours. Meanwhile remove the ice cream from the freezer to soften up.

  • Spread the softened ice cream over the firm puree and cover. Freeze until both are firm. To serve, turn out onto a platter, flip to place strawberries on bottom, and cut in squares. Serve each square with a vanilla cookie.

Reviews (1)

12 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
So easy to make an yummy. My kids just love it on a hot summer night for dessert. I use less sugar and they still think it's great.