- 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.