Hands-on Time10 MinsFreeze Time3 Hours Total Time3 Hours 10 Mins
Yield: Serves 10 (serving size: 1 cup)
Coconut and almond milks create a creamy, dairy-free way to satisfy your sweet tooth and ice cream cravings. We like adding a touch of lemon juice to enhance sweetness and fresh basil to highlight the berries’ ripe flavors. Using an ice cream maker incorporates air into the mixture to give the frozen treat a lighter, smoother consistency, but there are also directions to freeze it without one.
Ingredients
- 3 cups unsweetened vanilla almond milk
- 1(13.5-ounce) can coconut milk
- 1(16-ounce) package unsweetened frozen whole strawberries (about 3 cups)
- 1/2 cup pure maple syrup or honey
- 3 tablespoons fresh lemon juice
- 1/4 cup packed fresh basil leaves
- 1/8 teaspoon kosher salt
Nutritional Information
- Calories 141
- Fat 9g
- Satfat 7g
- Unsatfat 2g
- Protein 1g
- Carbohydrate 16g
- Fiber 1g
- Sugars 12g
- Added sugars 10g
- Sodium 79mg
- Calcium 16% DV
- Potassium 3% DV
- Calories 141
- Fat 9g
- Satfat 7g
- Unsatfat 2g
- Protein 1g
- Carbohydrate 16g
- Fiber 1g
- Sugars 12g
- Added sugars 10g
- Sodium 79mg
- Calcium 16% DV
- Potassium 3% DV
How to Make It
Step 1
Place the almond milk, coconut milk, strawberries, maple syrup, lemon juice, basil, and salt in a blender; blend until smooth, about 2 minutes.
Step 2
Transfer the mixture to a 1 1/2-quart electric ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container; freeze until firm, about 3 hours.
NOTE: If you don’t have an ice cream maker, prepare the recipe as directed in step 1, then pour the mixture into a shallow airtight container. Cover and freeze until firm, about 3 hours.
Recipe from Meals That Heal by Carolyn Williams (Tiller Press, 2019)
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