Who’s ready for a little twist on ordinary vanilla ice cream?
Basil ice cream is a delightful, unexpected treat that will surprise and impress your guests.
Using Thai basil for a hint of licorice-like anise
Today I’m using Thai basil, which brings a subtle licorice or anise aroma that layers beautifully into the ice cream. If you can’t find Thai basil, regular basil works perfectly too — no changes to the recipe are needed.
I like to combine Thai and Italian basil
The mix of Thai basil and the sweet scent of Italian basil is especially lovely. I also add a bit of orange zest to brighten the flavors — this combination is a real winner.
Simple to make — you’ll need an ice cream machine
This recipe is easy to follow. All you need is an ice cream machine and about one packed cup of basil leaves for full flavor. Be sure to pack the basil leaves tightly when measuring; each half cup weighs roughly 15g.
Optional: a touch of black pepper for warmth
For a subtle, surprising kick, add about ¼ teaspoon of freshly cracked black pepper just before freezing in the machine.
If you own an ice cream machine, it will make the process easier. For those without one, it’s still possible to make ice cream using other methods (use your preferred no-churn technique).
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS ICE CREAM
Basil Ice Cream
Pin Recipe
15
30
45
4 cups
Ingredients
- Full fat canned coconut milk — 1 can 15 oz
- Plant milk — 2 cups 474 ml
- Thai basil — ½ cup packed tightly 15 g
- Italian basil — ½ cup packed tightly 15 g
- Orange zest — from 1½ large oranges (about 1 Tablespoon)
- Granulated sugar — ¾ cup 150 g
- Arrowroot (or cornstarch) — 3 Tablespoons 30 g
- Xanthan gum — ½ teaspoon
- Vanilla extract — 2 teaspoons 10 ml
- Green food coloring — optional
Instructions
-
Combine the coconut milk, plant milk, sugar, orange zest and half of each type of basil in a large sauce pot. Heat over medium until the mixture begins to bubble slightly.
-
Remove from the heat and cover. Let the mixture steep for at least 30 minutes. For a stronger basil flavor, steep overnight in the refrigerator.
-
Strain the mixture, discarding the used basil leaves and orange zest, then return the strained milk to the sauce pot.
-
Add the remaining basil leaves and the arrowroot (or cornstarch). Reheat over medium while stirring constantly.
-
As the mixture comes just under a boil it will begin to thicken. Remove from heat and stir in the vanilla extract, xanthan gum and optional green food coloring.
-
Blend the warm mixture until completely smooth using a high-speed blender or food processor.
-
Transfer the blended mixture to a bowl and cool to room temperature, then chill thoroughly before pouring into your ice cream machine and churning according to your machine’s instructions.
-
When it reaches a soft-serve consistency, transfer to a container and freeze until firm.
Notes
Tried this recipe?
Let us know how it was!