Name: Strawberry basil nice cream
Prep time: 5 min
Cook time: 5 min
Total time: 130 min
Ingredients: 2 cups frozen strawberries; ½ cup basil leaves; ½ medium sized avocado; ¼ cup coconut cream ((the creamy part at the top of a can of refrigerated coconut milk*)); ⅛-¼ cup coconut milk or water ((use only if the consistency is too thick to blend it together))

I am back with some homemade ice cream for ya! Strawberry basil nice cream.. Yummy, so refreshing!

This time I also scooped some of the mixture in a popsicle mold and dipped them into melted dark chocolate after they were frozen (and some sprinkles maybe?)… instant summer party!

This simple-to-make-with-just-a few-ingredients nice cream is so flavorful. Strawberries and basil is just such a powerful combination. I LOVE IT!

boys eating strawberry an ice cream cone

How I make strawberry basil nice cream?

I start by pre chilling the blender bowl and a loaf pan in the freezer. Trying to keep everything cold will avoid ice crystals to form. And that is what we want; creamy not icy nice cream!

I add all the ingredients – strawberries, basil, avocado and coconut cream – to the pre-chilled blender bowl and pulse it into a smooth consistency.

I take the loaf pan out of the freezer, line it with parchment paper and scoop the mixture from the blender bowl into the loaf pan.

After covering the nice cream with plastic foil (right on top of it), I cover the whole loaf pan with aluminum foil (all to avoid ice crystals). Immediately after, I transfer the loaf pan back into the freezer.

I freeze the strawberry basil nice cream for at least 2 hours so it has enough time to firm up.

I take it out of the freezer 10-15 minutes before serving so it can soften up a little bit. This will make the nice cream easier to scoop.

We love an ice cream party! Do you do too? This strawberry basil nice cream is

so easy to make – wholesome – made with few ingredients – fresh and vibrant – so flavorful – & delicious

In the mood for more frozen deliciousness? What about these magnums? My brownie nice cream or coconut straciatella nice cream?

Strawberry basil nice cream

This no churn ice cream is easy to make with just a few ingredients. Just blend it all together and transfer to the freezer. That's it!

Print Recipe

Prep Time 5

Cook Time 5

Freezing time 2

Total Time 2 10

Course Dessert, Snack

Servings 4 people

Calories 128 kcal

Equipment

Blender
Small loaf pan (8×4 inch)
ice cream scoop (optional)

Ingredients

2 cups frozen strawberries
½ cup basil leaves
½ medium sized avocado
¼ cup coconut cream (the creamy part at the top of a can of refrigerated coconut milk*)
⅛-¼ cup coconut milk or water (use only if the consistency is too thick to blend it together)

Instructions

Pre chill the blender bowl and a loaf pan in the freezer. Trying to keep everything cold will avoid ice crystals to form.
Add all the ingredients – strawberries, basil, avocado and coconut cream – to the pre chilled blender bowl and pulse it into a smooth consistency. If too thick to blend add a bit of coconut milk or water.
Take the loaf pan out of the freezer, line it with parchment paper and scoop the mixture from the blender bowl into the loaf pan.
After covering the nice cream with plastic foil (right on top of it), cover the whole loaf pan with aluminum foil (all to avoid ice crystals). Transfer the loaf pan back into the freezer.
Freeze the strawberry basil nice cream for at least 2 hours so it has enough time to firm up.
Take the nice cream out of the freezer 10-15 minutes before serving so it can soften up a little bit.

Notes

*you can also buy cans of coconut cream (not to be mistaken by cream of coconut! (don’t use that; it doesn’t have the right consistency)).

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

DID YOU MAKE THIS RECIPE?

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