Basil Coconut Milk Ice Cream

Creamy dairy-free Basil Ice Cream is infused with fresh flavor! This flavorful ice cream has unique, refreshing taste, is naturally sweetened and can be made with or without an ice cream maker!

Never had I ever…

…made ice cream.  Until I made this

My basil plant has been sitting untouched the ENTIRE summer (with the exception of Sweetpea plucking off a leaf or two to put on a burger…no one else I know does this).

What to do with a whole basil plant…what to do with a whole basil plant… You said it in your brain, didn’t you? You said, “pesto.” I said, “pesto,” too…but no one in my house (myself included) jumps out of their chair at pesto.

Everyone in my house (myself included) jumps out of their chair at ice cream. And even better: coconut milk ice cream sweetened naturally with honey. That’s something to jump over; that’s a use for a whole basil plant.

Had I not made this ice cream, I maybe possibly would have thought basil ice cream sounded strange….too earthy…too herby….too….basil. It’s not…none of it. I shake my head at basil ice cream judgement. I nod my head while I strongly urge you to make this exact recipe…you know, if making ice cream is your thing.  Don’t let your basil plant sit unattended, un-pruned; and if you don’t have a basil plant, the grocery store has basil for ya.

Side note:  This makes a huge batch of ice cream! Halve it if you’re looking for a smaller batch. We had leftovers when I made this and we froze them in a Tupperware container. The ice cream gets to be frozen solid so when you go to eat the leftovers, make sure you thaw the ice cream at least 10 minutes before attempting to dig in.

Side note #2: Depending on the size of your ice cream maker, you may have to run two batches of ice cream…this just gives you ample reason to eat ice cream multiple nights in a row.?

Basil Coconut Ice Cream

4.41 from 20 votes

By Julia

Prep: 20 minutes mins

Cook: 0 minutes mins

Total: 10 minutes mins

Servings: 10 servings

SaveSaved Pin Print

Refreshing dairy-free Basil Ice Cream with coconut milk. This simple coconut milk ice cream recipe is so refreshing and delicious.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Email Post Post

Save

Ingredients 

1x2x3x

• ▢ 1-1/2 cups fresh basil leaves, tightly packed
• ▢ 2.5 14-ounce cans full-fat coconut milk*, or 4 cups heavy cream
• ▢ ½ cup pure maple syrup, to taste
• ▢ 1/8 teaspoon salt

Instructions 

• Add all ingredients to a blender and blend until completely creamy and no chunks of basil are visible (if this is not possible in your blender you can strain out the basil pieces with a fine wire strainer/colander if you would like or you can leave the basil pieces in the mixture). 
• Follow the instructions of your ice cream maker. You'll likely need to freeze the ice cream bowl overnight prior to making the ice cream. Pour the ice cream base into the ice cream maker and turn it on. Allow it to churn until very thick and ice cream maker begins to slow down. Transfer to a loaf pan or sealable container and freeze.

Notes

*You can replace the canned coconut milk with heavy cream or a combination of heavy cream and half & half if you consume dairy!

Nutrition

Serving: 1of 10, Calories: 237kcal, Carbohydrates: 13g, Protein: 2g, Fat: 18g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!