Basil Ice Cream

Serves: 10
Cooks in: 30 minutes
Difficulty: 3/10
Gluten free

Prepare to be pleasantly surprised by this whimsical and refreshing herby ice cream. vibrant green delight that playfully showcasing the aromatic punch of basil in the most creamy refreshing ice cream. It’s an unexpected treat that will leave you craving one more scoop each time & it’s simple to make!


2 Cans Coconut Milk 
2 Vanila Bean Pod(seeds extracted) or 1 tbs Vanilla Bean Paste
1 cup/250ml Creamy Non Dairy Milk
2 cups/150g Basil Leaves
4 heaped tbs Corn Flour (corn starch)
3/4 cup/180ml Maple Syrup/Agave Nectar 


Blitz the basil, non dairy milk & corn flour in your blender until smooth.

Add the coconut milk to a saucepan with the vanilla pod + beans & agave and place the pan over a low heat. Bring the coconut milk to a simmer to infuse. Strain the basil mixture through a fine sieve into the saucepan & bring to a simmer, stirring often. Once the mix has thickened slightly pass it through a sieve into a bowl & set aside to cool, cover over directly with cling film to stop a skin from forming.

Once cool enough to place in the fridge, refrigerate into its chilled completely. 

When the custard has chilled to fridge temperature, add it to your ice cream machine, let the machine work its magic. When the custard becomes an ice cream transfer it to a freezer safe container & place it into the freezer to set properly & enjoy at your leisure.

Bear in mind you may have to let your ice cream defrost slightly before serving, as depending on how cool your freezer is, the ice cream may freeze too solid. To prevent this, increase the temperature of your freezer to around -18 degrees C.  You could add alcohol such as rum or vodka to your custard mix, this will help keep your ice cream scoop-able as the alcohol doesn’t freeze.