Basil Coconut Ice Cream

Name: Basil Coconut Ice Cream
Prep time: 20 min
Total time: 10 min
Yield: 10 servings
Ingredients: 1-1/2 cups fresh basil leaves; 2.5 14-ounce cans full-fat coconut milk*, or 4 cups heavy cream; ½ cup pure maple syrup; 1/8 teaspoon salt

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4.4

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Prep Time
20 mins
Total Time
10 mins
Servings
10 servings
Calories
237 kcal
Course
Dessert
Cuisine
American

Basil Coconut Ice Cream

Tyler Espinosa

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

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Ingredients

Servings

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

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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.