Strawberry Basil Coconut Ice Cream

 In my quest for dairy-free, sugar-free Ice Cream

I have decided to try Xylitol

It is derived from Birch trees.

It is said to have 40% fewer calories than processed sugar

And 75% less carb intake.  

First I add a large handful of fresh Basil leaves, ripped up

to 3/4 cup Xylitol and using my hands mash and mix

the basil into the xylitol

 Next I add fresh strawberry juice,

about a 1/2 to 3/4 cup.

  Next a can of FULL Fat coconut milk

Add 1/4 to 1/3 cup Coconut butter

Then top it off with store bought coconut milk 

(in the carton) till you have at least 2 2/3 cup liquid.

Add coconut milk mixture to strawberry mixture. Stir

I let that sit in room temperature for 1 hour.

 Pour mixture through a sieve, pressing basil gently.

Next I add a teaspoon of vanilla

 and 2 TBLS Amaretto, optional

(The alcohol in Amaretto makes the ice cream not freeze too hard.)

Stir and refrigerate 4 hours or over night. 

Process in ice cream maker. 

Yummy!
I did find that I prefer a liquid sweetner
over the xylitol, because it makes a smoother ice cream.