Strawberry Basil Ice Cream (Dairy-Free)
Sweet, creamy, and a little unexpected, this strawberry basil ice cream is the perfect late spring and early summer dessert to cool off with.
Servings: 6 Servings
Calories: 227kcal
Ingredients
Ice Cream Base
- 1 cup raw cashews, soaked
- 1 15 oz can full-fat coconut milk
- ½ cup sugar
- 2 tsp vanilla
- ½ tsp salt
Strawberry Basil Purée
- 2 cups strawberries, halved
- 3 tbsp sugar
- 2 tsp balsamic vinegar
- ¼ cup fresh basil, roughly chopped
Instructions
- Start by soaking the raw cashews in water for at least 4 hours or in boiling water for 30 minutes.
- After soaking, drain the cashews and add them to a blender along with the can of coconut milk, sugar, vanilla extract, and salt and blend until smooth.
- Transfer the mixture to a bowl and refrigerate for at least 4 hours, or ideally overnight, to chill. The mixture will thicken in the fridge which helps to create a creamier consistency.
- 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 torn basil and stir and let everything bubble together for 2-3 more minutes until thick and jammy.
- Blend until smooth and transfer the blender with the strawberry purée to the fridge to let cool for at least an hour.
- Blend together the ice cream base and strawberry purée until smooth.
- 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).
- 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.
- Enjoy!
Nutrition
Calories: 227kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 223mg | Fiber: 2g | Sugar: 27g | Vitamin A: 59IU | Vitamin C: 29mg | Calcium: 18mg | Iron: 2mg
