Healthy & Special Diets > Vegan Recipes > Vegan Baking & Desserts > Vegan Ice Cream/Sorbet

Strawberry Basil Vegan Ice Cream

A refreshing and flavorful vegan ice cream that combines the sweetness of strawberries with the subtle herbaceousness of basil. This dairy-free treat is perfect for a hot summer day and is surprisingly easy to make at home. No ice cream maker required (though recommended for best results).

Prep Time
15 minutes
Cook Time
0 minutes (freezing time required)
Servings
4
Ingredients
  • 500 g Fresh Strawberries
  • 1/4 cup, packed Fresh Basil Leaves
  • 400 ml, canned Full-Fat Coconut Milk
  • 1/2 cup Maple Syrup
  • 1 tablespoon Lemon Juice
  • 1 pinch Pinch of Salt

Preparation

1. Prepare the Strawberries: Wash and hull the strawberries. Roughly chop them and place them in a blender or food processor.

2. Blend the Strawberries and Basil: Add the fresh basil leaves to the blender with the strawberries. Blend until smooth. You should have a vibrant strawberry-basil puree.

3. Combine Ingredients: In a large bowl, whisk together the coconut milk, maple syrup, lemon juice, and salt until well combined. Make sure the coconut milk is well mixed; if it's separated in the can, whisk vigorously to combine the solids and liquids.

4. Add Strawberry-Basil Puree: Pour the strawberry-basil puree into the bowl with the coconut milk mixture. Stir until everything is thoroughly combined.

5. Freeze (Ice Cream Maker Method): If using an ice cream maker, pour the mixture into the ice cream maker and churn according to the manufacturer's instructions (typically 20-30 minutes).

6. Freeze (No Ice Cream Maker Method): If not using an ice cream maker, pour the mixture into a freezer-safe container. Freeze for 2-3 hours, then remove and stir well with a fork to break up any ice crystals. Repeat this process every 30-60 minutes for the first 3-4 hours. This helps create a smoother texture. Finally, freeze for at least another 2-3 hours, or until solid.

7. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly. Serve and enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 150-200kcal
Fat: 10-15g
Carbohydrates: 15-20g
Protein: 1-2g
(Note: These are estimated values and may vary based on specific ingredients used.)

Other Important Considerations for Nutrition

Coconut milk provides healthy fats, but it's also high in saturated fat. Using a lighter coconut milk or blending in some silken tofu can reduce the fat content. Maple syrup is a natural sweetener, but use it in moderation. You can substitute with other vegan sweeteners like agave nectar or erythritol, adjusting the amount to taste. The basil adds not only flavor but also some potential health benefits with its antioxidant properties.

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FAQ

  • Can I use frozen strawberries?

    Yes, you can use frozen strawberries. There's no need to thaw them before blending. It will result in a slightly icier texture if not using an ice cream maker.
  • Can I use a different herb instead of basil?

    Mint would also be a delicious pairing with strawberries! Consider experimenting with other herbs like thyme or rosemary for a unique flavor profile.
  • How long does this ice cream last in the freezer?

    Homemade vegan ice cream tends to be icier than store-bought varieties due to the lack of stabilizers. It's best to consume it within 1-2 weeks for optimal texture.