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AIP Strawberry Basil Ice Cream

July 19, 2020 Modified December 29, 2022 By Nicole Charles 4 Comments
This post may contain affiliate links.

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This no-churn AIP Strawberry Basil Ice Cream is heavenly! Made with coconut milk, fresh basil and frozen strawberries, it’s creamy, vegan and only requires a blender to make.

two glass coupes with four scoops of strawberry ice cream. The coup to the center of the image has a small stainless steel spoon placed inside it angled to the right. the coupes are on a light marble table with a light grey backdrop

Growing up in Trinidad, we had ice cream all year round and this is a tradition I have yet to break since I’ve moved back to North America. It appears that winter doesn’t stop me from craving ice cream 🙂 I support all decisions to have ice cream at any time, anywhere.

This AIP Strawberry Basil Ice Cream is so quick and easy, super delicious and doesn’t require an ice cream machine! I like to keep frozen ice cubes of coconut milk on hand so that I really can make this anytime.

  • overhead shot of a grey round dish lined with parchment paper and filled with scoops of strawberry ice cream. There is a small ice cream scoop placed on top the dish facing upward to reveal a scoop of strawberry ice cream inside. The dish is placed on a light marble tabletop

Here are the main ingredients for this Strawberry Basil Ice Cream:

  • Full fat coconut Milk – simply pour your full fat, additive free coconut milk into your ice cube tray and freeze until solid. I recommend coconut milk in a can for the optimal texture.
  • Frozen Strawberries – fresh won’t work here!
  • Fresh Basil – if you want just plain strawberry ice cream, simply omit the basil simple syrup and use only maple syrup as discussed in the recipe below
  • Maple Syrup
  • Pinch of Salt

AIP Strawberry Basil Ice Cream FAQs

Can I omit the basil?

Yes! Feel free to make this into regular strawberry ice cream by omitting the basil simple syrup and using maple syrup alone as the sweetener.

Does this freeze well?

Once solid, coconut ice cream gets very hard. I do freeze leftovers, but let it defrost on the counter well in advance of serving. It will be creamiest within 2-3 days of being made.

Can I make this with different berries?

I haven’t tried myself but think the flavour of blueberries would compliment the basil really nicely. You’ll have to play around with the measurements though to ensure the consistency remains thick.

Looking for more vegan and AIP ice cream recipes? Try:

  • 5 Minute Peach Ice Cream
  • Vegan Matcha Ice Cream
  • AIP Blueberry Swirl Ice Cream

If you tried this Strawberry Basil Ice Cream I would love it if you would give it a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

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two glass coupes with four scoops of strawberry ice cream. The coup to the center of the image has a small stainless steel spoon placed inside it angled to the right. the coupes are on a light marble table with a light grey backdrop

AIP Strawberry Basil Ice Cream


★★★★★

4.5 from 2 reviews

  • Author: Nicole @healmedelicious
  • Total Time: 15 minutes
  • Yield: 3–4 modest servings 1x
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Description

This no-churn AIP Strawberry Basil Ice Cream is heavenly! Made with coconut milk, fresh basil, maple syrup and frozen strawberries, it’s also vegan and only requires a blender to make.


Ingredients

Scale

Ice Cream 

  • 2 cups coconut milk ice cubes (about 12 ice cubes) 
  • 1.5 cups frozen strawberries 
  • 1/4 cup full fat, additive free coconut milk 
  • 1/4 cup basil simple syrup OR 1/4 cup maple syrup 
  • 1/2 TBSP pure vanilla extract
  • pinch of salt 

Basil Simple Syrup 

  • 2 TBSP chopped fresh basil
  • 1/2 cup water 
  • 1/4 cup maple syrup

Instructions

Basil Simple Syrup 

  1. Place chopped fresh basil and water in a small saucepan and boil on medium heat approximately 8-10 minutes or until water reduces by half. 
  2. Strain basil and add maple syrup. 

Strawberry Basil Ice Cream 

  1. To a high powered blender add coconut milk ice cubes and frozen strawberries. Blend until the ice cubes break down and the mixture resembles granita, scraping down the sides as necessary. 
  2. Next, add coconut milk, vanilla, basil simple syrup or maple syrup and pinch of salt. Blend until combined, scraping down sides as necessary. Mixture should be thick and resemble the texture of soft serve. 
  3. Serve as is or place in freezer for 30 minutes until the ice cream has frozen further.

 

  • Prep Time: 15 minutes

Nutrition

  • Serving Size: 1
  • Calories: 362
  • Sugar: 28g
  • Sodium: 170mg
  • Fat: 25g
  • Protein: 4.3g

Keywords: strawberry, strawberry basil, ice cream, aip, paleo, vegan, dairy-free, dessert

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, All Recipes, Dairy Free, Desserts, Gluten Free, Paleo, Vegan Tagged With: aip desserts, aip strawberry basil ice cream, dessert, strawberry ice cream, summer desserts

Previous Post: « Herbed Cauliflower Salad (AIP, paleo, vegan)
Next Post: Gluten-free Lemon Blueberry Banana Bread »

Reader Interactions

Comments

  1. nicole Maxcy

    May 4, 2022 at 9:51 am

    Have you ever tried using a kitchen aid mixer with ice cream maker attachment for making this ice cream? Just wondering if it would work.

    Reply
    • Nicole Charles

      May 13, 2022 at 1:19 pm

      Hi Nicole, the ingredients are all frozen/hard so that won’t work

      Reply
  2. Danielle

    June 15, 2021 at 12:09 pm

    This was so easy to make and so delicious! The kind of coconut milk you use is key in my experience, as the flavor really comes through (I tried a different brand than the one I usually buy and I could definitely tell a difference in the flavor).
    Also, little hack if you need it: I didn’t have any ice trays, so instead I froze the coconut milk in a silicone “ziploc” and laid it flat in the freezer. Once frozen, I broke it up by dropping into onto the countertop a few times and it easily broke into chunks for the blender.
    I will definitely be making this ALL SUMMER!

    ★★★★★

    Reply
  3. Christine

    July 19, 2020 at 7:35 pm

    Really good! Thank you!!

    ★★★★

    Reply

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Hi! I’m Nicole, the recipe developer, food enthusiast and photographer behind Heal Me Delicious. Read More

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