Strawberry Basil Ice Cream

by Susan on August 4, 2010

Sometimes you have to think outside of the box. Inspired by my prolific basil plants, I decided to create a raw food recipe for basil ice cream with strawberries. Basil Ice Cream you ask? Honestly, it is an eye-roller (meaning it is so good, your eyes roll back into your head when you taste it). I love fresh new flavor combinations and this one is over the top.  Keep in mind that you have to start this the day before to get the infusion from the basil into the cream. (click the more link for recipe.)

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Strawberry Basil Ice Cream

Basil Cream:

  • 2 cups cashews (soaked at least 3 hours then drained)
  • 2 cups water
  • handful fresh basil (1/4 cup packed tightly)

1. Place cashews and water in high-speed blender.

2. Process until very smooth.

3. Bruise the basil (crush it in your hand to start releasing the oils).

4. Stir into cream, place in container and refrigerate for 24 hours, stirring occasionally.

5. Strain ( a colander works the best as this is quite thick.)

Ice Cream

  • 2 cups basil cream
  • 1/2 cup brazil nut milk (see: Brazil Nut Milk)
  • 1/2 cup agave nectar
  • 1 cup chopped strawberries

1. Combine basil cream, brazil nut milk, and agave.

2. Freeze according to manufactures instructions. (You can also freeze in the freezer, scraping occasionally while freezing.)

3. Remove from ice cream maker and stir in chopped strawberries.

4. Place in container (I use glass) to finish off freezing.

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{ 16 comments… read them below or add one }

Stacy August 4, 2010 at 2:50 pm

Yum! How much ice cream does this make? (how many cups of ice cream, even if it’s a rough estimate please :))

Erika @ Health and Happiness in LA August 4, 2010 at 9:47 pm

Wow, that’s fascinating. I love basil so I’m very curious to try basil and strawberries together!

Elizabeth August 5, 2010 at 9:23 am

Wonderful!! I will LOVE this because I always say that my favorite thing with fruit is basil!! I am excited. I’ll use my boxwood basil from my container garden. Thank you so much for sharing this beautiful recipe.
Peace and RAW Health,
Elizabeth

Dot D. August 5, 2010 at 9:26 am

Susan, You continue to fascinate and amaze me with your creations. This one’s for the book! Can’t wait to try your desserts from your new recipe book! It will amaze and astound the best of raw food critics!! My hat’s off to you.

Debbie August 5, 2010 at 5:40 pm

Does this work with food combining? I’m new at it so I’m not sure about it?

Susan August 5, 2010 at 5:56 pm

Debbie,

Honestly, I don’t worry too much about food combining. So, I am probably not the best person to ask. But from my research, acid fruits (the strawberries) are supposed to combine with primary proteins (cashews) What part are you worried about? The basil and strawberries (don’t- basil is a leaf, not a vegetable and you are only infusing). If you are concerned, there are a lot of good resources on line. :-)

Gwen August 6, 2010 at 4:39 pm

This is so good! I love basil and I use it in almost everything. I just didn’t know you could use it for something sweet! Oh my gosh the smell is so amazing! Thank you so much for creating yet another yummy recipe! :)

Lynn-Ann August 7, 2010 at 10:28 am

This looks heavenly! I can’t wait to try it.

Van Chick August 8, 2010 at 7:47 pm

Would this work without an ice cream maker? Has anyone tried just putting it into a container and into the freezer? I would LOVE to try this after my trip to the farmers market next week…especially since i am on a sugar free challenge to go with my vegan and GF diet!
Thanks Susan!

Vanchick.wordpress.com

Susan August 8, 2010 at 7:52 pm

Van…yes, you can. Just make sure that you stir it every half hour. It won’t be as creamy but it will still be really good!

Kare August 9, 2010 at 11:48 pm

Bummer… after 3 days of patiently preparing this ice cream, it’s more like an ice block. I think popsicles would work with this recipe really well, my ice cream maker couldn’t thicken it up. I noticed other raw ice cream recipes have at most a 1:1 nut:liquid ratio. Re-reading your recipe again, I think directions should be a bit more clear: Soak 2C cashews in 2 C water, then blend. The brazil nut milk doesn’t seem to add flavor but does seem to water it down so I suggest leaving it out too. Overall not successful, but the basil-strawberry flavors do really complement.

Susan August 10, 2010 at 5:29 am

Not sure why yours didn’t freeze in the ice cream maker. Was the mixture chilled before you put it in? As you can see from the picture, I did not get a block of ice. I am sorry you had trouble with the recipe.

Lucy August 11, 2010 at 5:25 am

I made the Strawberry Basil Ice Kreme – and all I can say is OH MY!!!! What an interesting, refreshing combnation of flavors! So good! Thanks for sharing that.
@Kare – maybe you had too much liquid? Mine thickened up nicely in the ice kreme maker. Not sure what went wrong on your end. Mine turned out great!

Michelle August 17, 2010 at 2:23 pm

This looks wonderful! I love using fresh local ingredients and the basil sounds like a wonderful addition!

Amber April 30, 2012 at 11:50 pm

Hi There,

Just a note to let you know I shared your awesome recipe on my monthly recipe round-up: Mother’s Day Edition. If you get a chance, come on over and check out the other inspiring recipes from sweet indulgence to homemade gifts.

http://www.thetastyalternative.com/2012/04/monthly-round-up-mothers-day-edition.html

Be Well,
–Amber

Nena November 8, 2012 at 6:58 am

Hi
Thanks for this amazing recipe! I’m wondering if its possible to do it without ice-cream machine?

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