Description
This creamy dairy-free ice cream is light and fresh!
Ingredients
Scale
- 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
