4.4 from 60 votes
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.
Prep Time
20 mins
Total Time
10 mins
Servings: 10 servings
Calories: 237 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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 Information
Serving
1of 10
Calories
237kcal
(12%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
18g
(28%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 237
% Daily Value*
| Serving | 1of 10 | |
| Calories | 237kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.