Vegan Strawberry + Basil Ice Cream
Strawberry and basil ice cream. It's vegan, only 5 ingredients, so creamy, and so delicious!
- 13.5 Ounces can of full fat coconut milk I love this version
- 1 Teaspoon vanilla extract
- 12 Ounces fresh strawberries stems removed (frozen strawberries could work if you can't find ripe fresh berries)
- 3 Tablespoons sweetener of your choice - use some Just Date Syrup if you can! Maple Syrup or honey work as well.
- 1/3 Cup fresh basil
- Pinch of Kosher salt
The night before you make your ice cream, place the churning bowl from your ice cream maker in the freezer to give it plenty of time to freeze. It won't properly freeze your ice cream if it's not chilled.
The next day, blend all ingredients in a high powered blender until mostly creamy, leaving a bit of texture from pieces of strawberry.
Pour into a chilled ice cream maker and churn according to the manufacturer's instructions, for me this was about 25-30 minutes.
Enjoy immediately, or scoop into a container and seal tightly and store in the freezer.