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Strawberry basil nice cream

This no churn ice cream is easy to make with just a few ingredients. Just blend it all together and transfer to the freezer. That's it!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Freezing time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Course: Dessert, Snack
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups frozen strawberries
  • ½ cup basil leaves
  • ½ medium sized avocado
  • ¼ cup coconut cream (the creamy part at the top of a can of refrigerated coconut milk*)
  • ⅛-¼ cup coconut milk or water (use only if the consistency is too thick to blend it together)

Equipment

  • Blender
  • Small loaf pan (8x4 inch)
  • ice cream scoop (optional)

Method
 

  1. Pre chill the blender bowl and a loaf pan in the freezer. Trying to keep everything cold will avoid ice crystals to form.
  2. Add all the ingredients - strawberries, basil, avocado and coconut cream - to the pre chilled blender bowl and pulse it into a smooth consistency. If too thick to blend add a bit of coconut milk or water.
  3. Take the loaf pan out of the freezer, line it with parchment paper and scoop the mixture from the blender bowl into the loaf pan.
  4. After covering the nice cream with plastic foil (right on top of it), cover the whole loaf pan with aluminum foil (all to avoid ice crystals). Transfer the loaf pan back into the freezer.
  5. Freeze the strawberry basil nice cream for at least 2 hours so it has enough time to firm up. 
  6. Take the nice cream out of the freezer 10-15 minutes before serving so it can soften up a little bit.

Notes

*you can also buy cans of coconut cream (not to be mistaken by cream of coconut! (don't use that; it doesn't have the right consistency)).
 
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.