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Strawberry Basil Ice Cream

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Strawberry Basil Ice Cream – what a combination!

I have started a crave within myself…the crave of making raw ice creams!  So this sent me to the Internet to see what exciting recipes I may find.  In the cooked world of recipes there are hundreds of unique and some not so unique recipes.  Some made my mouth water, some make my lips pucker and some well, just didn’t quite do it for me.  But the beauty of being able to create recipes is that you are able to give your taste buds and desires permission to play.   So I decided to use this recipe post as a looking eye-glass into my thought process on how to convert an existing recipe over to your own.   First we need to look over the cooked / processed version… we will be making the raw version.

Cooked Version  Ingredients – found here:

  • 2 cups strawberries, raw
  • 1/4 cup fresh basil
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup half and half
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • Dash salt

Now we need to bread it down… To convert this recipe to raw we need to look at the roll of the ingredients.  The fruit part is easy to convert.  Strawberry for strawberry.  The milk and 1/2 & 1/2 offer two things to the recipe; a form of fat and a creaminess and liquid of course.  In the raw world we would look to nuts or young coconuts to use as a replacement often times.  There are many other food items that replace fats and creaminess such as avocados but we need to think of what would hold up nicely to being frozen or what color they will lend a recipe, so therefor nuts or coconut are our number one choice.  Nut butters can work great in recipes as well.   Sugar is easy to convert over to raw.  There are many alternatives,  we just have to decide what flavor we want to impart.  Because we want a creamy ice cream and we are not heating it to break down any sugar granules I recommend a liquid sweetener or a sweetener that may come in a fine powder form such as lucuma.

Lets break them down a little bit:

  • Agave (sweeter than honey,  which means you use less volume) Doesn’t alter the flavor of a dish. Comes raw.
  • Honey comes raw but it isn’t vegan.  You pick your battle.  There are many slight hints of flavor in honey, it all depends on what you purchase, but the taste of honey is rather mild. It takes more honey to get the same level of sweetness as agave.
  • Yacon comes raw.  To me it has a hint of a molasses flavor and is very thick.
  • Coconut Nectar is raw and has a deeper flavor as well, again to me, a tad like molasses.
  • Lucuma tastes a little bit like shortbread.

Ok, we have figured out the fruit, the fat, the creaminess and the sweetener, all that remains are the “spices”.


Ingredients: Cooked Version now converted to a Raw Version:

  • 2 cups organic strawberries, diced
  • 3/4 cup fresh basil, finely chopped
  • 2 cups raw cashews blended with 2 cups of water
  • 1 1/4 cup raw almond cream / milk ( 1 cup almonds + 1.5 cups water + 2 dates)
  • 3/4 cup raw coconut nectar or agave
  • 3 tsp vanilla extract
  • 1/8 tsp  salt


  1. Place diced strawberries and finely chopped basil in a bowl and let macerate (become softened or broken up by soaking)  in refrigerator for one hour.
  2. Combine the cashew cream, almond milk, agave, vanilla and salt in another bowl and whisk or beat with an electric mixer until well combined.
  3. Pour in strawberries, basil and the remaining juices. Whisk until just combined.
  4. Pour the mixture into a container that will fit in your freezer.  Freeze for 1 hour.
  5. Then finish your ice cream according to the manufacturer’s instructions.
  6. If you don’t have an ice cream machine you can pour the batter into ice cube trays and freeze that way.  When you are ready to eat it, pop the cubes out into your high powered blender and blend till creamy.

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6 thoughts on “Strawberry Basil Ice Cream

  1. Marlys Wilson says:

    Aimee Sue:

    I absolutely love this recipe and make it at least three times a week. I made the mistake, at first, of using the almond milk I make for granola with two cups of water and while it’s good it’s not as good. When I use 1 1/2 cups of water, 3 dates, the vanilla it’s spectacular. Another problem I had at first and it was either too much water or I need two days b/w to get my freezer unit really cold? The ice cream didn’t freeze appropriately. One trick I learned was when the mixture goes in the freezer I put it in my stainless steal bowl and it gets done a little faster as I can’t wait to eat it. I’m going to try some of your other ice cream recipes but can’t get enough of this. Thank you so much.


    • amie-sue says:

      Sounds like you had an adventure here Marlys :) I can see why putting the ice cream in a stainless steel bowl would speed up the process if needed. So far I haven’t had this issue but thanks for sharing your experience. Always a pleasure to hear from you! hugs, amie sue

      • Marlys Wilson says:

        Aimee Sue: Guess what I’m making your strawberry basil ice cream right now. Big surprise, huh??? Tomorrow I will make your spinach, ginger, and beet smoothy. Then onto your award winning bread. I have another question. Now that I’ve finally decided you are absolutely right 1 1/2 cups of water only for the almond milk for a creamer drink and adding 3 to 4 nice big organic dates I think it is almost like the Hadley’s famous date shake we would stop for on our way to our family desert cabin. Any suggestions about using your nice and creamy almond milk and adding some of your ice cream for my childhood date shake? Also, I read somewhere you have a source for organic dates, yes? If so please share. Hugs, ~marlys p.s. I appreciate you so much:-)

        • amie-sue says:

          Hi Marlys…. such timing we have. hehe I am not sure exactly what you are asking here, “Any suggestions about using your nice and creamy almond milk and adding some of your ice cream for my childhood date shake” Help me. haha
          I LOVE LOVE LOVE the Naked Date (http://www.healthynakeddates.com/nakeddates/about-us/) They grow them in AZ but funny enough their cold storage is in the next town to us, about 10 miles. I bought cases from them her in Hood River when they came for the Oct. Fest, last Fall. I frozen them. They are amazing!

          I hope you enjoy all your goodies… have a blessed evening and I so appreciate you too Marlys :)

          • Marlys Wilson says:

            Hi, Aimee Sue:

            Ok, last night I made the very best batch of strawberry/basil ice cream ever. Practice makes perfect, huh. I’m having some for breakfast before my spinach and beet smoothie.

            I’m thinking that the creamy almond milk taste almost like the Hadley’s date shake that I would look forward too growing up. It does need to be of a thicker consistence though to be a shake so it occurred to me that if I’d added one of your non-dairy ice creams, but I would have to leave out some of the flavorings (i.e. strawberries/basil), for a rich vanilla ice cream and then put it in the blender along with the almond milk and some more dates, that I would achieve the wonderful shake without the dairy? Would you suggest I use the strawberry basil without the strawberries and basil or would it have the smooth consistency without the goodies?

            Thank you for the date tip I will look into that right away.


            • amie-sue says:

              Morning Marlys,

              Practice does make perfect or at least adds more fun to life. hehe Sounds like a great way to start your day. :)

              Yes, I can see that the base of this ice cream would be perfect to use for your Date shake, sounds so yummy!! You might need to add a little extra liquid since you won’t be putting in the 2 cups of strawberries but you can always test as you go. Good luck and have fun! Keep me posted if you try it. Have a blessed day, amie sue

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