Strawberry Basil Ice Cream (raw, vegan)

reading time: 1 min

Quick 3-ingredient ice cream without ice cream maker

Preparation time: 5 mins + 3 hours freezing time
Main ingredients: banana, strawberry, basil
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, paleo, raw food, low-fat

Homemade ice cream is one of the best desserts ever - sooo much better than most of the thousand ingredient-laden commercial ice creams and it's actually so easy and quick to make. As for the flavour, strawberries and basil may seem strange to some, but it's actually a really incredible flavour combination. It's already become one of my favourites now, I think!

So when I visited my brother last week, I dragged him to the local strawberry field and picked 6 kilograms of strawberries :) And since I have a basil plant on my windowsill (my little garden) that I bought in a supermarket last year and repotted from its cheap plastic container into a proper flower pot, I immediately knew what to make: strawberry basil ice cream.

4 ripe bananas, peeled and frozen
1 cup frozen strawberries
a good handful of fresh basil leaves


First, process your basil in a food processor or blender. Then break your frozen bananas into pieces if they aren't already chopped, and add them to your food processor or high-speed blender. Process and slowly add the frozen strawberries bit by bit. Blend blend blend until it's nice and soft and creamy.

A little tip: While I clean up my food processor, I usually like to store my nicecream in the freezer so it doesn't melt away in the meantime.

Scoop your ice cream into your favourite bowl - or mug - and enjoy! I sprinkled mine with chia seeds, chopped strawberries and fresh basil leaves. So tasty!

Note: This is part of my raw vegan Ice Cream Galore this summer