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 low FODMAP 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.
I use my ice cream maker all the time to make sorbets and ice creams. It’s been the gift that keeps on giving!
PrintStrawberry Basil Ice Cream
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 serving 1x
Description
This creamy dairy-free ice cream is light and fresh!
Ingredients
- 2 cups frozen strawberries
- 1 14 oz can of refrigerated Full Fat Coconut Milk
- 1 tsp vanilla extract
- 1/4 cup Maple Syrup
- 1/3 cup fresh basil leaves
- 1/4 tsp sea salt
Instructions
- 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)
Notes
Keep in a freeze tight container for 2-3 months.
Keywords: dairy-free ice cream, fodmap dessert recipe, fodmap ice cream recipe
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