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
Refreshing dairy-free Basil Ice Cream with coconut milk
- 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
- 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.
*You can replace the canned coconut milk with heavy cream or a combination of heavy cream and half & half if you consume dairy!
Nutrition InformationYield 10 Serving Size 1 of 10
Amount Per Serving Calories 237Total Fat 18gUnsaturated Fat 0gCarbohydrates 13gSugar 12gProtein 2g
Thursday 3rd of September 2020
Hi. How do you make this without ice cream maker
Wednesday 4th of April 2018
What does "2.5 14-ounce" mean?
Wednesday 4th of April 2018
My apologies, Steve. The recipe calls for 2.5 14-ounce cans of full-fat coconut milk. Let me know if you have any other questions. :D