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.
How to Make It
Place the almond milk, coconut milk, strawberries, maple syrup, lemon juice, basil, and salt in a blender; blend until smooth, about 2 minutes.
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)