I’m about all things ice cream during the summer months as it’s hot as hell in Houston! It has become easier to find dairy and lactose-free ice creams in grocery stores over the last few years. This is great if you’re strictly lactose and dairy free but if you follow the FODMAP diet like me, a lot of the ingredients listed have FODMAP triggers like agave syrup and cashew milk. I love knowing I can make a low FODMAP dessert like this ice cream that is freaking delicious.
This flavor combination might sound a little unusual but the basil comes out in just a hint as the strawberries are the main star. My husband gave me such a strange look when he saw the ingredients I was using but after he tasted it he completely changed his mind. Plus basil has so many benefits like being anti-inflammatory, antioxidant, cancer-fighter, pain reducer and immune booster to name a few.Print
This creamy dairy-free ice cream is light and fresh!
- In a blender add all of the ingredients and puree until blended.
- Follow directions according to your ice cream machine. (Mine takes about 25 minutes to churn)
Keep in a freeze tight container for 2-3 months.
Keywords: dairy-free ice cream, fodmap dessert recipe, fodmap ice cream recipe