Coconut preparation 

1. Open the coconut milk can chilled in the fridge overnight and scoop the thick part that has formed on the top: this is the pure coconut cream that has separated from the water.
2. Pour the coconut cream in a high speed blender along with the frozen banana and maple syrup and blend until you reach a perfectly smooth and creamy consistency.
3. Add the melted coconut oil and blend again for 1 minutes to combine and emulsify the preparation.
4. With an ice-cream maker : pour the mixture in your ice-cream maker and proceed following the specific instructions. Don’t make it running too long, you want the ice-cream to stay pretty fluid to shape the swirls. When ready, pour into a container . Store in freezer while you prepare the strawberry mixture.
5. Without ice-cream maker : pour the mixture in a large container and put into freezer. Every 20 minutes, remove the ice-cream from the freezer and stir using a fork to break the crystals that are forming. Return in freezer and continue to stir every 20 minutes until the preparation starts to thicken but is still fluid enough to shape the swirls.

Strawberry preparation 

1. Open the coconut milk can chilled in the fridge overnight and scoop the thick part that has formed on the top.
2. Pour the coconut cream in a high speed blender along with the strawberries and maple syrup and blend until you reach a perfectly smooth and creamy consistency.
3. Add the melted coconut oil and carob flour (totally optional), and blend again for 1 minutes to combine and emulsify the preparation.
4. If you are using carob flour, let stand the preparation for 30 minutes in fridge before moving to the next step, to allow the carob flour to activate and thicken the preparation. Otherwise, move directly to the next step.
5. Finely chopped the fresh basil leaves and incorporate them in the strawberry preparation.
6. With an ice-cream maker : pour the mixture in your ice-cream maker and proceed following the specific instructions. Don’t make it running too long, you want the ice-cream to stay pretty fluid to shape the swirls. When ready, pour into a container.
7. Without ice-cream maker : pour the mixture in an large container and put into freezer. Every 20 minutes, remove the ice-cream from the freezer and stir using a fork to break the crystals that are forming. Return in freezer and continue to stir every 20 minutes until the preparation starts to thicken but is still fluid enough to shape the swirls.

Assembly 

1. Remove the the two preparations from the freezer. At this step, they have to be thicken but fluid enough to spread and shape some swirls.
2. Take a large ice-cream container, and pour in a spoonful of the coconut preparation. Roughly spread, you don’t want everything to be perfect, but don’t want to keep air bubbles neither.
3. Pour over a spoonful of the strawberry preparation and roughly swirl using a spoon.
4. Repeat the last two step, alternating between white and pink preparations, until you reach the top of the container. Finish by creating beautiful swirls on top.
5. Place the container in freezer and allow to firm for 1 hour. Then, your ice-cream is ready! Let it sit at room temperature around 10 minutes before enjoying.