Your whole food, plant-based life.

Strawberry Basil Ice Cream

Sometimes you have to think outside of the box. Inspired by my prolific basil plants, I decided to create a raw food recipe for strawberry basil ice cream. Strawberry Basil Ice Cream, you ask? Honestly, it is an eye-roller (meaning it is so good, your eyes roll back into your head when you taste it). I love fresh new flavor combinations and this one is over the top. Keep in mind that you have to start this the day before to get the infusion from the basil into the cream. (click the more link for recipe.)


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  1. Kare wrote on August 9, 2010

    Bummer… after 3 days of patiently preparing this ice cream, it’s more like an ice block. I think popsicles would work with this recipe really well, my ice cream maker couldn’t thicken it up. I noticed other raw ice cream recipes have at most a 1:1 nut:liquid ratio. Re-reading your recipe again, I think directions should be a bit more clear: Soak 2C cashews in 2 C water, then blend. The brazil nut milk doesn’t seem to add flavor but does seem to water it down so I suggest leaving it out too. Overall not successful, but the basil-strawberry flavors do really complement.

    • Susan wrote on August 10, 2010

      Not sure why yours didn’t freeze in the ice cream maker. Was the mixture chilled before you put it in? As you can see from the picture, I did not get a block of ice. I am sorry you had trouble with the recipe.

  2. Van Chick wrote on August 8, 2010

    Would this work without an ice cream maker? Has anyone tried just putting it into a container and into the freezer? I would LOVE to try this after my trip to the farmers market next week…especially since i am on a sugar free challenge to go with my vegan and GF diet!
    Thanks Susan!

    • Susan wrote on August 8, 2010

      Van…yes, you can. Just make sure that you stir it every half hour. It won’t be as creamy but it will still be really good!

  3. Lynn-Ann wrote on August 7, 2010

    This looks heavenly! I can’t wait to try it.

  4. Gwen wrote on August 6, 2010

    This is so good! I love basil and I use it in almost everything. I just didn’t know you could use it for something sweet! Oh my gosh the smell is so amazing! Thank you so much for creating yet another yummy recipe! 🙂

  5. Debbie wrote on August 5, 2010

    Does this work with food combining? I’m new at it so I’m not sure about it?

    • Susan wrote on August 5, 2010


      Honestly, I don’t worry too much about food combining. So, I am probably not the best person to ask. But from my research, acid fruits (the strawberries) are supposed to combine with primary proteins (cashews) What part are you worried about? The basil and strawberries (don’t- basil is a leaf, not a vegetable and you are only infusing). If you are concerned, there are a lot of good resources on line. 🙂

  6. Dot D. wrote on August 5, 2010

    Susan, You continue to fascinate and amaze me with your creations. This one’s for the book! Can’t wait to try your desserts from your new recipe book! It will amaze and astound the best of raw food critics!! My hat’s off to you.

  7. Elizabeth wrote on August 5, 2010

    Wonderful!! I will LOVE this because I always say that my favorite thing with fruit is basil!! I am excited. I’ll use my boxwood basil from my container garden. Thank you so much for sharing this beautiful recipe.
    Peace and RAW Health,

  8. Stacy wrote on August 4, 2010

    Yum! How much ice cream does this make? (how many cups of ice cream, even if it’s a rough estimate please :))


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