Basil, the herb that we all know and love….or so you think. Did you know that there are over 100 different types of basil? Well, there are and they aren’t all green. You may have heard of Purple Basil, which is the star of this recipe. Just think how much more fun you can have with a whole bunch of Purple Basil! You know, “I scream, you scream, we all scream for Purple Basil…Ice Cream”. Yes, Purple Basil Ice Cream. And if you couldn’t think that that could get better, well it can. Coconut Purple Basil Ice Cream.
This recipe was a total experiment that shocked me with the turnout. I’ve had made Ice Cream before, including Basil Ice Cream. But saying that I’ve made it doesn’t mean that I religiously make it every week or every month. No way Jose! I just make it when I feel like it. Even though it’s fairly easy to make, I have very little experience in making Ice Cream. But last year, we made Basil Ice Cream and it just melted everyone’s heart.
So when this year’s heat began to heat up, I knew it was time to bring out this recipe and share it so that we can all cool down together. By using fresh basil, this ice cream becomes the perfect refresher while the coconut cream and coconut milk gives it a tropical flavor. Now, I can’t imagine any better way to cool off on a hot summer day.
I feel like this recipe doesn’t need much more convincing. Oh wait! Did I forget to mention that it’s dairy-free? Oops! This recipe is dairy-free since it uses coconut milk and coconut cream, not heavy cream and whole milk. Well, that’s it for now. That means it’s time for you to gather up your ingredients, hand out invitations and start planning your next ice cream social. That will make you the talk of the town, maybe even the talk of the SUMMER!
PS: Thank you Farmer John for a crate full of Purple Basil! I still have plenty of basil.
PPS: The 1st picture was taken at my local farmers market before I got the crate of basil. Isn’t it so cool?
Coconut Purple Basil Ice Cream
- 2 cups Purple Basil, plus more for garnish
- 2 cups Coconut Milk, unsweetened
- 1 cup Coconut Cream, refrigerated overnight
- 3/4 cup raw sugar
- 1 tablespoon organic lemon zest
- 1/4 teaspoon salt
- 6 egg yolks
- Coconut Whipped Cream (optional)
In a blender, combine all of the ingredients. Mix for 3-5 minutes on high, until liquified and completely combined.
Using a strainer, pour the batter into an ice cream maker and freeze according to manufacturer’s instructions.
When serving, top with basil leaves and/or coconut whipped cream.