This strawberry basil ice cream is the perfect way to welcome the warm weather! It’s a twist on a classic flavor in the best way. Made with full-fat coconut milk, cashews, fresh strawberries, and a hint of basil, it’s vegan-friendly and 100% dairy-free.

A scoop of strawberry basil ice cream in a white bowl surrounded by fresh strawberries

If you’ve never added basil to your ice cream before, it adds a subtle herbal flavor that enhances the sweetness of the strawberries without overpowering them. It’s so good.

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WHY YOU’LL LOVE THIS RECIPE

Easy to Make – This dairy-free ice cream comes together with just a few simple ingredients!

Great for Entertaining – Serve this during the spring or summer at dinner parties, barbecues, or sunny afternoon hangouts! It’s a crowd-pleaser that feels a little fancy, but is truly so simple.

Seasonal & Unique – Perfect for warm weather season, this recipe takes advantage of ripe strawberries and fresh herbs for a fun twist on traditional strawberry ice cream.

Scooping strawberry basil ice cream with an ice cream scoop.

INGREDIENTS NEEDED (WITH SUBSTITUTIONS)

To make this dairy-free strawberry basil ice cream, here’s what you’ll need:

Raw Cashews – When blended, they add richness and creaminess without any dairy. Just make sure to soak them beforehand so they blend smoothly. I have full instructions below on how to soak them quickly as well.

Full-Fat Canned Coconut Milk – Canned coconut milk adds the classic creamy texture you expect from ice cream, while keeping it dairy-free and vegan.

Sugar – Of course we need some sugar for sweetness. Both for adding to the ice cream base and when sautéing the strawberries.

Vanilla Extract – Vanilla enhances all the other flavors and pairs especially well with the strawberry basil.

Salt – Balances the sweetness and enhances the flavor overall.

Strawberries – The star of the show! Fresh, ripe strawberries bring natural sweetness and a pink hue. You want to make sure your using quality, sweet strawberries to really have the flavor shine.

Balsamic Vinegar – Balsamic deepens the flavor of the berries and adds a subtle tangy contrast.

Basil – Fresh basil adds a unique, herb-y twist to classic strawberry ice cream that’s sooo good!

HOW TO MAKE STRAWBERRY BASIL ICE CREAM

Here’s the step-by-step breakdown to make the ice cream. The full ingredients and instructions are in the recipe card below.

Step 1: Soak the raw cashews in water for at least 4 hours or if you’re running short on time you can soak them in boiling water for 30 minutes.

Step 2: After soaking, drain the cashews and add them to a blender along with the can of coconut milk, sugar, vanilla extract, and a pinch of salt. Blend until smooth and then transfer the mixture to a bowl and refrigerate for at least 4 hours, or ideally overnight, to chill. Chilling it helps create a deliciously creamy consistency, which is especially important when making dairy-free ice cream.

Step 3: In a sauté pan over medium heat, add the strawberries and sugar. Let the strawberries soften and release their juice, about 5-7 minutes. Add a splash of balsamic and fresh, torn basil. Stir and let everything bubble together for a few more minutes until thick and jammy. Blend and transfer the strawberry purée to the fridge to let cool for at least an hour.

The ice cream base in the blender after being blended.

The strawberry purée in a glass measuring cup after being blended.

Step 4: Blend together the ice cream base (which should have thickened slightly in the fridge) and strawberry purée until smooth.

Step 5: Pour the mixture into your ice cream maker following the manufacturer’s instructions. Churn until it reaches a soft-serve consistency, usually 15-20 minutes, depending on your machine.

The ice cream churning in the ice cream machine.

The ice cream in a loaf pan after being churned.

Step 6: Transfer the ice cream to a container and place it in the freezer for at least 4 hours or until it reaches your desired consistency. Serve and enjoy!

STORAGE

Store the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, use a container with a snug-fitting lid and press a piece of parchment paper directly on top of the ice cream before sealing—this helps prevent freezer burn and keeps it extra creamy.

Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Since this is a dairy-free ice cream made with coconut milk, it may freeze a bit firmer than traditional ice cream, but it softens up great!

FAVORITE ICE CREAM EQUIPMENT

OTHER ICE CREAM RECIPES

Want to try other ice cream recipes? Try one of these!

FAQ

Yes, but it won’t be nearly as creamy! An ice cream maker is really needed for getting the correct consistency. But if you still want to give it a try, after blending everything together, pour the mixture into a loaf pan or freezer-safe container. Freeze for 3–4 hours, stirring every 30–45 minutes for the first 2 hours to prevent large ice crystals from forming.

Sure! If you want to just make strawberry ice cream you can leave out the basil and follow directions accordingly.

Yes! You can use frozen strawberries, just make sure to fully thaw them beforehand. Because of the higher water content, the ice cream may freeze slightly icier when stored.