Add your pitted dates to a small bowl and add boiling water until covered. Leave the dates to soak in the water for about 10 minutes. This will make them a lot easier to blend.
To a blender add your strawberries and water and blend until smooth. Add your basil and blend until smooth.
Add your softened dates to your strawberry mix and blend until smooth.
Add your strawberry mix to a chilled stand mixer bowl along with the cream from the chilled coconut cream cans. You just want the coconut cream on top, not the water. Mix until light and fluffy. It may take a few minutes.
Add your strawberry chunks and basil leaves for garnish and crunch into your ice cream mix. Lightly fold them in.
Add your mix to a parchment lined loaf pan and set in the freezer for at least 6 hours.