Basil Ice Cream

27 Mar 2016

Here is the recipe for my non-dairy basil ice cream.

  • 2 cans (13-14 fl. oz.) of unsweetened, full fat coconut milk
  • 1-1/2 cup of fresh basil leaves packed into the cup
  • 3/4 cup of maple syrup
  • 1/4 cup of blue agave syrup
  • 1 tbsp. of vanilla extract
  • 1 tsp. of lemon zest
  • 1/2 tsp. of salt
  1. Heat the coconut milk, basil, lemon zest, and a pinch of salt in a sauce pan on medium. Stir occasionally. When the mixture comes to a slow boil, turn off the heat and let the mix steep until it becomes warm, not hot.
  2. Combine all the ingredients and the coconut-basil mixture in a blender. Blend until the basil leaves are very fine.
  3. Transfer the blended mixture to your ice cream maker.