Strawberry Basil Ice Cream with Balsamic Reduction and Grilled Peaches. Vegan, Gluten Free, Paleo

Strawberry Basil Ice Cream and Grilled Peaches2

Strawberry and basil go together so well. In fact I think basil goes well with almost anything. Maybe that’s the Italian in me but I can’t agrue with anyone if they want to add basil to a drink or dish. I bought some new plates this past weekend and they have really raised the bar in terms of what I want to create in the kitchen (the plates and maybe the fact that my boyfriend is a professional chef and he is inspiring me to step outside of my culinary comfort zone…?). hah. This dessert or light meal for an raw foodie/vegan/801010 is summer time bliss if you ask me. Backyard BBQ, anyone? Its super easy to make and is made with 100% whole pant food, oh boy!

Strawberry Basil Ice Cream and Grilled Peaches3

Strawberry Basil Ice Cream with Balsamic Reduction and Grilled Peaches
Serves two

What you need:
For the ice cream:

  • 1 can full fat coconut milk- refridgerated over night
  • 8 oz strawberries- frozen
  • 1/4 cup basil- loosely packed
  • 1/2 lemon- peeled and seeded
  • 1-3 drops liquid stevia- optional

For the reduction:

  • 1 cup balsamic vinegar
  • 2-3 tbsp honey, agave or sugar – optional
  • 1 cinnamon stick- optional
  • 1 bay leaf- optional

For the grilled peaches:

  • 1 peach- not yet ripe
  • 1/2 cup arugula- optional
  • 1 tbsp hemp seed pesto- optional, store bought or try this recipe

Method:
1. Turn on the grill to medium high heat.

2.Pull the coconut milk our of the refridgerator after 24 hours, turn upside down then open the can, remove the liquid into a jar and save for smoothies and put the thick coconut cream into the blender.

3. Cut off the tops of the berries and add all remaining ingredients into the blender and if available use the ice cream setting. If not blend until smooth and creamy. Put in the freeze.

4. For the Balsamic Reduction, put all ingredients (if using additional add ins for flavor) into a non-reactive suace pan and bring to a high simmer. Then reduce to a low simmer. You can reduce 1/4 to 3/4 of the the liquid. This will take 10-15 minuets but towards the end be sure to keep a close eye on it so it doesnt get to thick and burn. Keep in mind that it will get thicker once it cools. If its too thick once cooled you can always add water and reheat it. (if you are a raw foodie or 801010-ner you can omit this part of the recipe)

5. Remove from heat and pour into a small dish. Let cool completely on the counter before drizziling on the ice cream or it will make it melt fast.

6. Cut the peach in half, remove the pit and slice into 10-12 pieces. Grill for 1-3 minuets on the first side, and 1-2 minutes on the second side. If you are an 801010-er or raw foodie you do not have to grill the peaches, just be sure to choose a ripe one.

Assembly:
1. If using, toss the arugla in the pesto and then lay on 1 half of a plate. Top with grilled peaches
2. Then scoop two scoops of the ice cream and plate next to the peachs. Drizzel both with the balsalmic reduction and garnish with basil and strawberries. Serve Immediately.

Enjoy, xo

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