Basil Coconut Ice Cream
Refreshing dairy-free Basil Ice Cream with coconut milk. This simple coconut milk ice cream recipe is so refreshing and delicious.
Servings: 10 servings
Calories: 237kcal
Ingredients
- 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