Basil Coconut Ice Cream

1. 1

   Heat coconut milk and cream on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil).

2. 2

   Add honey and salt; mix to dissolve.

3. 3

   Add basil leaves, stir and allow them to wilt in the mixture; remove saucepan from heat.

4. 4

   Pour mixture into a blender and emulsify until completely creamy and no chunks of basil are visible (if this is not possible in your blender you can strain out the basil pieces with a fine wire strainer/colander if you would like or you can leave the basil pieces in the mixture).

5. 5

   Allow mixture to cool 20 minutes; this allows the flavors to infuse.

6. 6

   Pour mixture in a large container and refrigerate a few hours until cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.