Creamy Raspberry Ice Cream with Basil

ingredients: 

500g raspberries, frozen
300g of plain vegan yoghurt (preferably unsweetened and without any weird additives!)
2 portions of vanilla stevia extract or 2 gooey medjool-dates
a pinch of cinnamon
5-10 leaves of basil, finely chopped

preparation: 

If using the dates, put them into your blender and add a little bit of water to prevent them from sticking to your blender's blade.
Once the dates are finely pureed, add the vegan yoghurt and after that half of the frozen berries. When everything is blended to perfection, add the rest of the berries and blend again.
In a bowl, carefully mix in the basil. Don't blend it, as it tends to get bitter when blended.
Voila the easiest ice cream you could think of.

note:
If you do not own a blender, you can still make this using a hand held mixer.
Take out the berries and let them thaw for one to two minutes.
Add 1/3 of the frozen berries and half of the yoghurt to a high bowl and mix. Make sure that the yoghurt is on top, so that the blade is covered, and has an easier job mixing the frozen berries.
Now add some more of the berries and blend again.
Add the rest of the vegan yoghurt and blend everything once more, adding the cinnamon as well as the stevia or your favorite liquid sweetener (as making your own date paste without a food processor or blender is really hard).
Add in the basil and serve.