Strawberry Basil Creamsicles


  • 2 cups (480 ml) of fresh strawberries
  • 1 (14 ounces/400ml) can of full-fat coconut milk
  • 2 tablespoons maple syrup or other sweeteners
  • 10 to 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 to 6 hours, or until firm.

Remove the molds by dipping them into hot water for a moment.