By Chef: Amber St. Peter.
Posted: August 27, 2015
This ice cream flavor will change how you think about plain ol’ strawberry ice cream. Adding basil livens it up and makes it refreshing. Plus, you’ll look like a regular Martha Stewart the next time you serve this to your friends. Seriously. And if you grow your own basil, you can brag about that too. ‘Cause you rock. Now, let’s all SCREAM for (dairy-free, vegan, gluten-free & raw) ICE CREAM!
- 2 cans coconut cream (you can make your own thick coconut milk if you prefer)
- 1 lb. strawberries, rinsed and hulled
- 1 loosely packed cup of fresh basil
- 1/4 cup agave nectar
- 1 teaspoon vanilla
- Combine all ingredients in a high-speed blender or food processor until completely combined and pour into a freezer-safe container. We used a loaf pan.
- Let mixture freeze 4-8 hours or overnight, and remove from freezer 10 minutes before serving to soften.
- Scoop into bowls, cones, or your mouth. Enjoy!
For the cheesecake:
- After your cashews have soaked for at least an hour, throw them in your Vitamix, other blender or food processor. Add the freshly squeezed orange juice, agave, cocoa powder, salt, orange extract and coconut oil. Blend on high for about a minute, more if your machine needs it. The consistency will be that of a thick pudding, whipped and mostly pourable.
- Remove the crust from the freezer and pour cheesecake filling on top, tapping the pan several times on the counter to level the filling completely flat.
- Place the assembled cheesecake back in the freezer or in the refrigerator, at least 3 hours to set completely. Placing it in the freezer will result in a firmer, more ice cream like texture. Placing it in the fridge will leave it much softer and more like a custard.
- Once the cheesecake has set, remove it from the fridge/ freezer and top around outer edge (or anywhere you like really) with grated chocolate.