Strawberries are a great way to get your dose of vitamin C. The balsamic vinegar adds a dash of originality without the extra calories. Plus, it's a great source of potassium and is low in sodium, which makes this dessert heart healthy.
In a food processor, pulse strawberries until almost smooth. Transfer to a large bowl and whisk in remaining ingredients until well combined.
Freeze in an ice cream maker according to instructions and transfer to a container with a lid. Freeze until firm, about 4 hours. Let soften for about 15 to 20 minutes at room temperature before scooping.