Strawberry Basil Ice Cream
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!