How to Make It
Place the almond milk, coconut milk, strawberries, maple syrup, lemon juice, basil, and salt in a blender; blend until smooth, about 2 minutes.
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 Meals That Heal by Carolyn Williams (Tiller Press, 2019)