Balsamic Strawberry Basil Ice cream
It’s strawberry season and of course, that means it’s also the season of fresh herbs in the garden. For this recipe, you can easily substitute fresh basil for a drop or two of Basil Vitality Essential Oil. (When my kids were little, they would never eat ice cream with green “bits” in it, but would have never objected to the subtle taste of basil)!
Ingredients
Scale
- One batch roasted balsamic strawberries (recipe below)
- 2 cans full-fat coconut milk (chilled)
- 1/2 cup maple syrup (divided)
- 1 handful of fresh basil or 1–2 drops basil vitality.
- 1 teaspoon vanilla
For the balsamic strawberries:
- 1 pint fresh strawberries, hulled and sliced in half
- 1/4 cup maple syrup
- 3 tablespoons balsamic vinegar
- 1 teaspoon vanilla
Instructions
Line a baking sheet with foil. Combine all the ingredients and pour onto the baking sheet and bake in a 375° oven for 30 minutes.
For the ice cream:
- Pour the balsamic strawberries, an additional 1/4 cup maple syrup, 2 cans of coconut milk, basil (fresh or vitality drops) into the chilled ice cream maker bowl and turn on the machine and let churn for 15-30 minutes. (This depends on your ice cream maker, it took the full 30 minutes for ours).
- Pour into the loaf pan and place in the freezer to firm up a bit or serve soft if you can’t wait!
Notes
Placing the ice cream in the freezer just for a few minutes to firm up is okay, a bit too long and homemade ice cream will turn icy.