This Strawberry Basil Ice Cream contains a whole pound of fresh, ripe strawberries and tastes just like summer. It’s also dairy-free and vegan!
- 1 cup raw cashews, soaked overnight
- 2 cups unsweetened almond milk
- 1 16-oz. carton of fresh strawberries, roughly chopped (plus extra for mixing in)
- ¼ cup monkfruit (or sugar)
- 1 tablespoon maple syrup
- 1 tablespoon vodka
- 1 tablespoon lemon juice
- Pinch of salt
- 2 tablespoons basil leaves, finely chopped
- Before you start, make sure the bowl of your ice cream maker is completely chilled. If it’s not, place it in the freezer overnight.
- Combine the soaked cashews, almond milk, strawberries, monkfruit (or sugar), maple syrup, vodka, lemon juice, and salt in a high speed blender.
- Blend for 2 to 3 minutes (or 4 to 5 minutes if you’re using a regular blender) to ensure the sugar dissolves and the mixture is completely smooth. Add a touch more maple syrup for more sweetness or lemon juice to brighten the overall flavor.
- Pour the mixture into your ice cream maker and flip it on. If you’re adding strawberry chunks to your ice cream, chop those now. I added ½ cup, but the amount is totally up to you.
- Let your ice cream maker run for 20 minutes; the ice cream will thicken as it chills. In the last five minutes, add the extra strawberry pieces (if using) and the finely chopped basil.
- Scoop the ice cream into a loaf pan or Tupperware container. If using a loaf pan, wrap it completely with aluminum foil. Place the ice cream in your freezer to chill for at least 4 hours.
- Take the ice cream out of your freezer 40 minutes before you’re ready to serve it. Scoop into bowls or cones and enjoy!
Prep time does not include time to soak cashews overnight. Cook time indicates the amount of time needed to let the ice cream firm up in the freezer.