#strawberrybasil

This dairy-free ice cream recipe is a great way to enjoy the refreshing taste of sweet strawberries and fragrant basil. A rich base is made of coconut milk and cashews that have been soaked. Maple syrup adds natural sweetness. It's great on hot summer days or whenever you want a cool, fruity treat.

Ingredients: 4 cups fresh strawberries, hulled and chopped. 1 cup full-fat coconut milk. 1 cup raw cashews, soaked for 4-6 hours and drained. 1/2 cup maple syrup. 1/4 cup fresh basil leaves, chopped. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put strawberries, coconut milk, cashews that have been soaked, maple syrup, basil leaves, vanilla extract, and salt in a blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. If you want, you can serve it with fresh basil leaves on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

This refreshing sorbet combines the sweetness of strawberries with the herbal notes of basil, creating a delightful and light dessert perfect for cooling off in the summer heat.

Ingredients: 4 cups fresh strawberries, hulled and halved. 1/2 cup fresh basil leaves. 1/2 cup granulated sugar. 1/4 cup water. 1 tbsp lemon juice.

Instructions: Over medium heat, mix sugar and water in a saucepan. Mix it up until the sugar is gone. The sugar syrup should be taken off the heat and basil leaves should be added. Let it sit for 10 minutes. Take out the basil leaves and strain the syrup into a blender. Blend the strawberries and lemon juice together until the mixture is smooth. Put the mix in a shallow dish and freeze for 4 to 6 hours, stirring every hour until it gets firm.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy the cool taste of this delicious ice cream, which is made with sweet strawberries and fragrant basil.

Ingredients: 3 cups fresh strawberries, hulled and halved. 1/2 cup fresh basil leaves. 1 cup granulated sugar. 2 cups heavy cream. 1 cup whole milk. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a blender, combine strawberries, basil, and sugar. Blend until smooth. In a large mixing bowl, whisk together heavy cream, whole milk, vanilla extract, and salt. Stir in the strawberry-basil mixture until well combined. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of strawberry-basil ice cream garnished with fresh basil leaves.

Prep Time: 20 minutes

Cook Time: 20 minutes

A delightful vegan twist on traditional bruschetta, combining the sweetness of strawberries with the aromatic freshness of basil, finished with a tangy balsamic glaze.

Ingredients: 1 French baguette, sliced. 1 cup strawberries, diced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons balsamic glaze. 1 tablespoon olive oil. Salt and black pepper to taste.

Instructions: Preheat oven to 375F 190C. Arrange baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 5-7 minutes until lightly golden. In a bowl, mix diced strawberries and chopped basil. Season with salt and black pepper to taste. Top each toasted baguette slice with the strawberry basil mixture. Drizzle balsamic glaze over the bruschetta. Serve immediately and enjoy!