Basil Coconut Ice Cream

8 steps · 45 min total

1. 01

   Heat Coconut Milk

   Combine the coconut milk and half & half in a saucepan over medium high heat. Warm the mixture until it's hot and just barely bubbling around the edges — a low boil.
2. 02

   Dissolve Honey and Salt

   Stir in the ½ cup honey and ⅛ teaspoon salt until they've fully dissolved into the hot liquid.
3. 03

   Wilt Basil

   Add the 1½ cups basil leaves, stir them into the hot liquid, and let them wilt. Take the saucepan off the heat.
4. 04

   Blend and Cool

   Carefully pour the mixture into a blender. Process until it's completely creamy and you don't see any chunks of basil. If your blender struggles with this, you can strain out any remaining basil pieces through a fine-mesh sieve, or just leave them in for a more rustic texture.

   Let the blended mixture cool for 20 minutes to allow the basil flavor to fully infuse.

5. 05

   Chill Base

   Transfer the cooled mixture to a large container and refrigerate for a few hours, until it's thoroughly chilled.
6. 06

   Churn Ice Cream

   If you're using an ice cream maker, follow its specific instructions. Typically, this involves chilling the bowl, pouring in the mixture, and churning for about 25 minutes until it reaches a soft-serve consistency.
7. 07

   No-Churn Method

   To make this without an ice cream maker, pour the chilled mixture into a freezer-safe container. Stir it with a spoon every hour for roughly 8 to 10 hours. Expect small ice crystals to form, and the consistency won't be quite as creamy as a churned ice cream, but it will still be very good.
8. 08

   Store and Thaw Leftovers

   If you have any leftovers, the ice cream will freeze solid in a container. When you're ready to eat it again, let it thaw for at least 10 minutes before scooping.