As you’ll know if you’ve been on the Everyday Veggie Facebook page in the last two weeks, I’m having some sort of ice cream breakdown at the moment, which was totally caused by me getting an ice cream maker for the first time in my life. Also, I live with 3 hungry men who will eat anything that’s in their immediate vicinity, so if I want to have ice cream, I have to make a lot of it.
After Monday’s Coffee and Toasted Almond Vegan Ice Cream, I decided to tackle something I’d never eaten but had heard was wonderful: Basil ice cream.
I know, I know; at first it sounds wierd, then it sounds kinda alright. Coconut milk and basil go together in Thai curries and soups anyway, you think, so maybe that will be okay? Maybe?
Well, it’s better than that. It’s delicious.
These flavours play off each other gorgeously, and the creaminess of this ice cream is almost unbelievable. It is delicious. Possibly the best thing I’ve ever made. Seriously.
Guess what, too: it’s really easy to make! In the words of my flatmate, “If it’s this easy, why haven’t we been doing it before?”
(Makes 1 medium tub)
3 cans of coconut milk
10-15 fresh basil leaves
1/4 cup sugar
The night before you plan to make this ice cream, place your cans of coconut milk in the fridge, right at the back
The next morning, remove the cans. Scoop out the thick “cream” that has formed (which should be at least half of each can, hopefully 75% of it) and place this into a saucepan. You can use the water at the bottom of the cans too, but this results in a less creamy ice cream. I recommend only using the cream; you can use the water in other recipes (or drink it!)
Add the sugar and basil leaves
Bring to the boil, and then stir over a medium heat for 20-30 minutes. The mixture should be thick and should taste of basil!
Strain through a sieve to remove the basil leaves
Place into the fridge until totally cool
Pour the mixture into your ice cream maker and churn according to the ice cream maker’s instructions*
Pour the ice cream into a freezer-safe container and freeze for a couple of hours until its fully frozen, then enjoy!
*If you don’t have an ice cream maker, simply place the mixture into a freezer safe container and place in the freezer. Every 30 or 45 minute, remove from the freezer and stir well. Do this for about 2-3 hours, then let the whole thing freeze fully. Then it’s ready to eat!