Sometimes it takes a little experimenting to make the perfect ice cream, other times I get it right the first time. The blueberry ice cream you see on the side of my blog is Nick’s absolute favorite (and you’ll get another great blueberry FRO YO recipe later this week!) but my first trial with this recipe was in Nick’s words “too basily”. I liked it. Basically I had used a full cup of basil (a lot…. but I love my basil!) so this second time I cut down on the basil a bit, and voila! Perfection.
- 2 cups chilled half and half
- 1 cup unsweetened almond-coconut milk (I used Almond Breeze)
- ½ cup loosely packed basil
- ¾ cup sugar
- 3 T sweetened coconut shreds **
- 3 T unsweetened coconut shreds **
- 2 tsp. vanilla extract
- In a medium bowl mix the half and half, milk, and sugar until the sugar is dissolved. Add the mixture to a blender with the basil, vanilla, and coconut. Blend for about 30 seconds to one minute, on and off, or until basil is chopped sufficiently.
- Add the mixture to a prepared ice cream maker and follow manufacturer's directions for churning.
- NOTE: If you don't have an ice cream make you could also pour into a large bowl and put in freezer, mixing every thirty minutes for about 2 hours, or until frozen. I haven't tried this myself, but it typically works with mixes such as this.
|Yum, almond coconut milk, so delicious.|
Nutrition Highlights: Under 150 calories, good source of calcium
Thanks for reading.