I tried some basil coconut gelato at work the other day, and felt like I was in heaven. Yes, it was the perfect combination of flavors and I knew I had to try to make my own version of this dessert at home. Nick and I bought an ice cream maker a few years ago because, well, we’re obsessed with ice cream. You can see more of my ice cream recipes on the side of my blog under “Desserts”, and I’ll tell you what, getting an ice cream maker was the best move we’ve made as a couple. haha, but seriously, smart. Only $50 and we can make whichever ice cream flavor we want! Of course it’s never as creamy and smooth as what you might find in the store (for a couple reasons, first we don’t add gums and fillers to make it creamy, and second I try to reduce the fat and sugar in the ice creams I make, and both fat and sugar add to the creaminess of ice creams).
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.
Basil and Coconut Ice Cream
Ingredients
- 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
Instructions
- 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.
Notes
** If you follow a low FODMAPs diet be aware that coconut contains FODMAPs. This small amount of coconut didn’t seem to bother me, personally, but you may want to reduce the amount especially if you are sensitive to polyols (the “P” in FODMAPs). According to the Monash University phone app, however, there aren’t enough polyols in coconut to really have an effect at levels of ¼th cup or less, so…..you should theoretically be fine with one serving of this ice cream.
Yum, almond coconut milk, so delicious.
Estimated Nutrition Facts for one Serving (~1/2 cup)
Source: CalorieCount.com
Nutrition Highlights: Under 150 calories, good source of calcium
QUESTION: Ok, it’s almost summer, go ahead and tell me, what’s your favorite flavor of ice cream?? For me it’s anything with peanut butter. I especially love peanut butter ice cream with chunks of Reece’s Peanut Butter cups!
Did you have a nice weekend? Nick and I got so much done this weekend, it was great. Plus we still had time to relax. Isn’t that the best combination?! Today I get to meet my new OBGYN (again, no, I’m not pregnant!). Stay tuned for a post coming soon all about what I’m doing to get my body primed for carrying a baby, because yes…it will hopefully be happening soon (and from what I hear from other women, “soon” means like 6-8 months…. haha, I guess we’ll have to be patient!).
