Strawberry Basil Creamsicles
- Yield: 6 servings
- 2cups fresh strawberries
- 1 (14 ounce / 400ml) can full-fat coconut milk
- 2tablespoons maple syrup or other sweetener
- 10-15 fresh basil leaves
Place all the ingredients in a blender and blend until smooth. Taste and add more basil or sweetener, if desired. Pour into ice cream molds, add ice cream sticks and freeze for 4-6 hours until firm. Remove the molds by dipping them into hot water for a moment. Serve and enjoy!
Recipe reprinted with permission from N’Ice Cream © 2016 by Virpi Mikkonen and Tuulia Talvio, Kyle Books.