STRAWBERRY BASIL COCONUT ICE CREAM

raw

roasted

ice cream cube 

takes a bit of patience when processing

THE TOOLS:

Cookie Sheet

Cutting Board

Knife

Food Processor

Spatula

Pyrex or container with tight lid for storing ice cream

Ice Cube Trays x2

Potato Masher

THE GOODIES

2 Pints Strawberries, trimmed and sliced

1 Cup Full fat Coconut Milk

1 bunch fresh Basil (optional) 

1 tsp almond or vanilla extract

1 tsp cinnamon

THE KNOW HOW:

1. Preheat oven to 350 degrees f
2. Lay strawberries on sheet tray and lay basil leaves on top
3. Bake for 25 minutes or until the berries are oozing and caramelized
4. Reserve 1/3 of strawberries for later & transfer the rest to a bowl and mash them
5. Pour in can of coconut milk and mix with tsp almond or vanilla extract and cinnamon until combined
6. Pour into ice cube trays and freeze for 2-3 hours until hard, but not solid
*shortcut if you have an ice cream maker, use it!
7. Transfer ice cream cubes to food processor and blend until smooth, ice cream consistency
8. Fold in Strawberries.
*some say this is not sweet enough, so you may add drizzle of honey on top when serving

Makes apx 2 cups and best served immedietly.