Basil Ice Cream with Strawberry Sauce
1 cup water
2 teaspoons arrowroot powder, dissolved in an additional 1/4 cup cold water
3/4 cup firmly packed chopped dates
3 tablespoons freshly squeezed orange juice
3 cups fresh basil leaves
1 1/2 cups raw cashews, overnight in water, then drained
1/2 pound blueberries
Bring the vinegar and the cup of water to a boil in a small saucepan. Once boiling, whisk in the arrowroot-cold water mixture and let boil for 2 minutes, but no longer, whisking occasionally. Remove from the heat and let the vinaigrette cool to room temperature.
To make the ice cream, soak the dates for 20 minutes in the orange juice and hot water to cover. Meanwhile, blanch the basil leaves for 15 seconds in boiling water and then shock in ice water. Squeeze out the excess water from the basil and roughly chop. Drain the cashews, reserving the soaking liquid. In a high-powered blender, puree the cashews, the dates and their soaking liquid, and the chopped basil, adding the cashew soaking liquid as needed to achieve a very smooth texture. The mixture should be the consistency of melted ice cream. Cover and refrigerate until very cold and freeze in an ice cream maker.
To make the strawberry sauce, puree strawberries with 1/2 cup of the vinaigrette. (Refrigerate leftover vinaigrette and use as a salad dressing)
Place a scoop of ice cream in a bowl and top with the strawberry sauce.
Calories 301; Protein 7 g; Carbohydrates 36 g; Total Fat 16.3 g; Saturated Fat 3.2 g; Cholesterol 0 mg; Sodium 14 mg; Fiber 3.8 g; Beta-Carotene 682 ug; Vitamin C 11 mg; Calcium 71 mg; Iron 3.2 mg; Folate 46 ug; Magnesium 117 mg; Zinc 2.2 mg; Selenium 4.7 ug