Basil Coconut Ice Cream
Total Steps
6
Ingredients
5
Tools Needed
8
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The Roasted RootIngredients
- 1-1/2 cups fresh basil leaves (tightly packed)
- 2 cans full-fat coconut milk (13.6-ounce cans)
- 1/2 cup honey
- 3/4 cup half & half
- 1/8 teaspoon salt
Instructions
Step 1
Heat coconut milk and half & half in a saucepan over medium-high heat until hot and barely bubbling (to a low boil). Add honey and salt; mix to dissolve. Add basil leaves, stir, and allow them to wilt in the mixture. Remove the saucepan from heat.
Step 2
Pour the mixture into a blender and emulsify until completely creamy and no chunks of basil are visible. If your blender cannot achieve this, you may strain out the basil pieces with a fine wire strainer/colander, or you can leave them in. Allow the mixture to cool for 20 minutes to infuse the flavors.
Step 3
Pour the cooled mixture into a large container and refrigerate for a few hours until thoroughly chilled.
Step 4
If using an ice cream maker, follow its instructions. Typically, you would chill the built-in bowl, then pour in the ice cream mixture, and churn for approximately 25 minutes until the ice cream is formed.
Step 5
Alternatively, without an ice cream maker, pour the mixture into a freezer-safe container. Stir with a spoon every hour for roughly 8-10 hours until frozen to your desired consistency. Note that this method may result in small ice crystals and a less creamy consistency compared to using an ice cream maker.
Step 6
If you have leftovers and they freeze solid, thaw the ice cream for at least 10 minutes before serving.