Dairy-free Honey Basil Ice Cream
Summer is for ice cream.
The holiday weekend might have come and gone but we are still in the thick of summer and it is HOT. This next week is supposed to be especially hot across the country. So I think it’s only appropriate that we slow things down and eat some ice cream.
I personally hate to be hot, I always have and I always will. I am a northern girl living in the south and I will admit first hand that I cannot handle the heat. Good thing there is ice cream to save the day!
Honey basil ice cream might sound strange to some but the basil creates a sweet and gentle herbal taste that works perfectly with the honey to make for a creamy and refreshing ice cream. I had never even tasted basil ice cream before I made this so I was bit nervous to see how it turned out but it might just be one of my new favorite flavors!
The idea for this ice cream came from my sister who recently ordered basil ice cream at a farmer’s market and raved about it. I decided I would have to try it for myself and now you can try it too.
I have been making plenty of dairy-free ice creams since getting an ice cream maker as a wedding gift. These flavors would be great in a traditional ice cream too I’m sure, but since I’m trying to limit my dairy intake I used a combination of coconut cream and almond milk. This mixture is thick and creamy from the coconut cream without too strong of a coconut flavor thanks to the almond milk. My coconut hating husband thought this ice cream was absolutely delicious.
I blended the ingredients together to make sure they were nice and smooth before churning. From less successful attempts I’ve found that the coconut cream can clump up if you don’t blend it, so I wouldn’t recommend skipping that step. No one wants clumps in their ice cream, unless they are clumps of chocolate or caramel…
This ice cream requires only 5 ingredients and is easy to make. It’s perfect for anyone with an overflowing herb garden!
- 1 can coconut cream
- 2/3 cup almond milk
- 1 cup fresh basil, packed
- 1/4 c water
- 1/2 c honey (I used a local wildflower honey)
- Blend fresh basil and water in a strong blender or food processor until smooth.
- Add the coconut cream and the almond milk. Blend until smooth, about 2-3 minutes.
- Add the honey and blend for 30 seconds until incorporated.
- Place the ice cream mixture in a covered container and place in the fridge for at least 2 hours.*
- Add mixture to an ice cream maker and churn according to the machine’s directions. My took about 25 minutes to get the right consistency.
- For a more firm ice cream, transfer to a freezer appropriate container and freeze for at least one hour.
- Serve drizzled with extra honey!
*Most of what I’ve read about making ice cream in an electric ice cream maker suggested chilling the mixture before churning. If you’re in a hurry you skip this step though I haven’t tried it without chilling so results of the ice cream may vary.
Don’t forget to post pictures of your ice cream and tag The_Mexitalian on Instagram or Twitter!