Makes 1 pint
VEGAN, GLUTEN FREE INGREDIENTS:
3 oz. fresh basil leaves
1 14 oz. can coconut milk
6 Tbs. maple syrup
2 Tbs. rice syrup
1½ tsp. vanilla extract
pinch sea salt

INSTRUCTIONS:
1. Bring medium pot of salted water to a boil. Prepare large bowl of ice water for ice bath.
2. Blanch basil in boiling water 1 second. Drain, then transfer to ice water to cool. Drain, and squeeze out excess water.
3. Blend coconut milk, maple syrup, rice syrup, vanilla extract, salt, and basil in blender until smooth. Transfer mixture to ice cream maker, and freeze according to manufacturer’s directions.

I used coconut  nectar instead of rice syrup. I’ve also read that you can put a bit of vodka in it so it doesn’t freeze as hard. Haven’t tried that yet.
Basil Ice Cream

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