I’m about all things ice cream during the summer months as it’s hot as hell in Houston! It has become easier to find dairy and lactose free ice creams in grocery stores over the last few years. This is great if you’re strictly lactose and dairy free but if you follow the FODMAP diet like me, a lot of the ingredients listed have FODMAP triggers like agave syrup and cashew milk. I love knowing I can make a FODMAP safe dessert like this ice cream that is freaking delicious.
This flavor combination might sound a little unusual but the basil comes out in just a hint as the strawberries are the main star. My husband gave me such a strange look when he saw the ingredients I was using but after he tasted it he completely changed his mind. Plus basil has so many benefits like being anti-inflammatory, antioxidant, cancer-fighter, pain reducer and immune booster to name a few.
Strawberry Basil Ice CreamPrint Recipe
In a blender add all of the ingredients and puree until blended.
Follow directions according to your ice cream machine. (Mine takes about 25 minutes to churn)
Keep in a freeze tight container for 2-3 months.