In a high speed blender, add coconut milk, avocado, ½ cup of honey, and chopped basil. Blend until smooth.
Then add mixture to ice cream maker, follow your ice cream maker instructions.
Transfer mixture from ice cream maker to a large container and then freeze overnight.
Chop strawberries, then transfer to a pan with 3 tbsp of honey, and the juice from ½ lemon. Cook on medium heat for 10-15 until some of the liquid is cooked off.
Transfer strawberry sauce to a container and keep in fridge overnight or until sauce has cooled down and thickened up.
Let ice cream sit out for 10-15 minutes so it is easier to scoop, then add strawberry sauce on top.
(optional) Garnish with some extra freshly chopped strawberries.
Recipe by Healing and Eating at https://www.healingandeating.com/2016/05/coconut-basil-ice-cream-with-strawberry-sauce.html