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
- 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.
- Strain basil and add maple syrup.
Strawberry Basil Ice Cream
- 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.
- 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.
- 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