Coconut Basil Ice Cream with Strawberry Sauce
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Cook time: 
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Serves: 8
 
Ingredients
  • 2½ cups of full fats coconut milk
  • 1 cup of avocado
  • ½ cup of creamy wildflower honey (for ice cream)
  • 1 cup of chopped basil
  • 3 tbsp creamy wildflower honey (for sauce)
  • juice from ½ lemon
  • 1 cup of chopped strawberries
Instructions
  1. In a high speed blender, add coconut milk, avocado, ½ cup of honey, and chopped basil. Blend until smooth.
  2. Then add mixture to ice cream maker, follow your ice cream maker instructions.
  3. Transfer mixture from ice cream maker to a large container and then freeze overnight.
  4. 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.
  5. Transfer strawberry sauce to a container and keep in fridge overnight or until sauce has cooled down and thickened up.
  6. Let ice cream sit out for 10-15 minutes so it is easier to scoop, then add strawberry sauce on top.
  7. (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