Strawberry Basil Ice Cream
I know, I know, I've been complaining about the heat for weeks now. But the struggle is REAL. And our tiny home is gettin' real toasty from about noon to 7 pm lately. Ick. We're whipping up cool treats to beat the heat exhaustion and avoid trips the movie theatre just to pay $24 for air conditioning. Our basil plants have been freaked out by the weather too, so they're in flowering mode and we're trying to eat up what what we can before this round of growth wraps up. Basil is great in bruschetta and we certainly don't have a shortage of tomatoes, but ice cream tastes better than lukewarm bruschetta. Trust me.
Plus, ice cream in fun flavors is FUN. I know, I said it twice. But seriously- this flavor will change how what you think about plain ol' strawberry ice cream. (But if you still love the original, we've got a recipe for that too.) Adding basil livens it up and makes it refreshing. Plus, you'll look like a regular Martha Stewart the next time you serve this to your friends. Seriously. And if you grow your own basil, you can brag about that too. 'Cause you rock. Now, let's all SCREAM for (dairy-free, vegan, gluten-free & raw)ICE CREAM!
2 cans coconut cream
1 lb. strawberries, rinsed and hulled
1 loosely packed cup of fresh basil
1/4 cup agave nectar
1 teaspoon vanilla
Combine all ingredients in a high-speed blender or food processor until completely combined and pour into a freezer-safe container. We used a loaf pan. Let mixture freeze 4-8 hours or overnight, and remove from freezer 10 minutes before serving to soften. Scoop into bowls, cones, or your mouth. Enjoy!