TIP OF THE DAY: Ice Cream With Balsamic Vinegar | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Ice Cream With Balsamic Vinegar | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Ice Cream With Balsamic Vinegar

What can you do to turn a scoop of vanilla ice cream or frozen yogurt into a sophisticated dessert?

Drizzle it with balsamic glaze and add some strawberries. And if you prefer, use strawberry ice cream or yogurt.

Plain strawberries with a drizzle of balsamic vinegar or a balsamic glaze is a classic Italian dessert. We’re not sure whether Italians or Americans added ice cream to the recipe, but it’s a winning combination.


Balsamic glaze is balsamic vinegar that has been reduced into a syrup equivalent to 25% of the original volume. The difference from just drizzling vinegar from the bottle is a thicker sauce, but you can certainly skip the reduction and use balsamic from the bottle.

Balsamic on vanilla ice cream with strawberries. Photo courtesy Leonardi.

You can make balsamic glaze or buy it; in addition to a plain glaze, you can find it in blood orange, fig, pomegranate and strawberry. You can also make or buy a white balsamic glaze.

The simple addition of a balsamic glaze adds wonderful flavor to simple dishes, both sweet and savory (berries, grilled chicken, fish and other proteins; crudites, steamed vegetables, whipped cream and so on).


Balsamic glaze on strawberry frozen yogurt with fresh strawberries: a summer flavor from Pinkberry. Photo courtesy Pinkberry.


You can make a batch and keep it in the fridge, on call whenever you need some culinary magic. The refreshing sweet-and-tangy taste perks up just about anything (if it’s too tangy for you, add some sugar to your reduction).

Two cups of vinegar reduces to a half cup of glaze.


  • 2 cups of balsamic vinegar
    1. Pour vinegar into a small pan; bring to a boil.

    2. Reduce the heat and simmer for 20-30 minutes, or until the vinegar is thick enough to coat the back of a spoon.

    3. Remove from heat; allow to cool. Store in the fridge, in a jar with a tight lid, for up to a month.

    Find more of our favorite ice cream recipes.


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