Alison Miksch
Hands-on Time
10 Mins
Freeze Time
3 Hours
Total Time
3 Hours 10 Mins
Yield
Serves 10 (serving size: 1 cup)

Coconut and almond milks create a creamy, dairy-free way to satisfy your sweet tooth and ice cream cravings. We like adding a touch of lemon juice to enhance sweetness and fresh basil to highlight the berries’ ripe flavors. Using an ice cream maker incorporates air into the mixture to give the frozen treat a lighter, smoother consistency, but there are also directions to freeze it without one.

Carolyn Williams, PhD, RD, is the author of the new cookbook, . You can follow her on Instagram or on .

How to Make It

Step 1

Place the almond milk, coconut milk, strawberries, maple syrup, lemon juice, basil, and salt in a blender; blend until smooth, about 2 minutes.

Step 2

Transfer the mixture to a 1 1/2-quart electric ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container; freeze until firm, about 3 hours.

NOTE: If you don’t have an ice cream maker, prepare the recipe as directed in step 1, then pour the mixture into a shallow airtight container. Cover and freeze until firm, about 3 hours.

Recipe from  by Carolyn Williams (Tiller Press, 2019)

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