Grilled Strawberries Over Ice Cream with Basil

This fun, fresh dessert takes the cake! Okay.. the ice cream! Our Grilled Strawberries Over Ice Cream with Basil is great on a hot summer day!

Grilled Strawberries Over Ice Cream with Basil
Prep time: 
Cook time: 
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  • ¼ cup balsamic vinegar
  • 1 cup dark brown sugar
  • 1 pint of the biggest strawberries (leaves on)
  • 4 leaves of basil
  • Carton of your favorite vanilla ice cream

  1. In a mixing bowl, gently mix berries with balsamic vinegar.
  2. Place the brown sugar in a shallow bowl or rimmed plate. Roll each berry such that each one has a thick coat of brown sugar.
  3. On each skewer place about five strawberries. Roll the skewer through the brown sugar to ensure they are properly coated.
  4. Let the skewered strawberries set in the refrigerator for about 15 minutes before grilling.
  5. Grill each skewer for about 2 minutes on each side.
  6. Rub each ice cream dish with the basil (trust me, this step is crucial). Top the ice cream with the grilled strawberries.



Savory Strawberry Rhubarb Compote

  • 1 ½ c. strawberries, sliced
  • 1 ½ c. rhubarb, diced
  • 1 stalk green garlic, white bottom & green stem up to leaves, minced
  • 2 green onions, white & green parts, chopped
  • 1 Tbsp. olive or Driftless sunflower oil
  • 2 Tbsp. balsamic vinegar
  • 2 to 3 Tbsp. honey, to taste
  • 2 tsp. chopped fresh rosemary or thyme
  • Salt & black pepper taste

  1. In a heavy bottomed sauce pan, heat oil over medium & gently sauté green garlic & green onions a couple minutes until fragrant & just starting to brown.
  2. Add remaining ingredients & bring to a simmer, stirring frequently.
  3. Cook over medium/low heat until thickened, about 15 minutes.
  4. Taste & adjust seasoning as desired.
  5. Will keep in the fridge for a week, or freezeswell. Serve with grilled chicken, pork, or tofu or with soft cheeses like brie, blue, or chevre.


Strawberry & Arugula Salad with Fresh Mint

Strawberry & Arugula Salad with Fresh Mint
Recipe type: Salad
Serves: 3-4

  • Strawberry & Arugula Salad with Fresh Mint
  • 1 pint strawberries, sliced
  • 4 cups arugula or mixed greens
  • ¼ c. potato onions, thinly sliced
  • 3-4 Tbsp. rosemary vinaigrette (or any vinaigrette)
  • ¼ c. fresh mint, cut into a chiffonade
  • ¼ c. toasted, chopped hazelnuts or almonds

  1. Toss strawberries, arugula, onions, & vinaigrette in a serving bowl.
  2. Top with mint & nuts & serve immediately.