Easy No-Churn Balsamic Strawberry Ice Cream

Every summer it’s the same story. Looking back at my blog archives it’s pretty obvious. My posting goes way down (not because I’m out enjoying summer and all that) and if I do post, it’s always something simple. Don’t get me wrong, it’s ok to not post! I just feel like I should be outside and enjoy the lovely weather and go to garden parties (I mean, if we weren’t in the middle of a pandemic) when all I want to do is drink tea, light candles and read a book. Do you ever feel the same?

The strawberries here in August are quite small and pale – not the kind you would usually go for but my friend Emelie taught me last year that they taste a bit like wild strawberries. And they really do! I would even go so far to say they’re my favorite kind. I’m guessing they’re a different variety but I have no idea which one.

The first time I made this recipe was almost 10 years ago, while writing my ice cream book. To this day, this recipe is a favorite and you don’t even need an ice cream maker for it. If you happen to have blueberries or blackberries on hand, that would work incredibly well too (and can you imagine the color?).

On another note, I started writing out resources, what camera and props I’m using and things like that in the description box on Youtube! So if you’re wondering about music, what background or lens I’m using you can find that information !

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