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Basil Coconut Ice Cream

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.08

$1.08 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 summer,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal dessert
spoonacular Score:35%

Spoonacular Score: 35%

 

Basil Coconut Ice Cream is a dessert that serves 8. One portion of this dish contains roughly 3g of protein, 23g of fat, and a total of 283 calories. For $1.08 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodista requires basil leaves, salt, honey, and half & half. It will be a hit at your Summer event. 5 people were impressed by this recipe. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so amazing. If you like this recipe, you might also like recipes such as Coconut And Thai Basil Ice Cream Best Lick! 2008 Ice Cream C, Janine's Blueberry Basil Ice Cream Best Lick! 2008 Ice Cream, and Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft.

Ice Cream on the menu? Try pairing with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 cups
1.5 cups fresh basil leaves
fresh basil leaves
1.5 cups
1.5 cups fresh basil leaves
fresh basil leaves
2 cans
2 cans canned full-fat coconut milk
canned full-fat coconut milk
0.5 cup
0.5 cup honey
honey
0.75 cup
0.75 cup half & half
half & half
0.13 tsps
0.13 tsps salt
salt
1.5 cups fresh basil leaves
1.5 cups
fresh basil leaves
1.5 cups fresh basil leaves
1.5 cups
fresh basil leaves
2 cans canned full-fat coconut milk
2 cans
canned full-fat coconut milk
0.5 cup honey
0.5 cup
honey
0.75 cup half & half
0.75 cup
half & half
0.13 tsps salt
0.13 tsps
salt

Equipment

ice cream machine
ice cream machine
colander
colander
sauce pan
sauce pan
sieve
sieve
blender
blender
stove
stove
kitchen timer
kitchen timer
bowl
bowl
ice cream machine
ice cream machine
colander
colander
sauce pan
sauce pan
sieve
sieve
blender
blender
stove
stove
kitchen timer
kitchen timer
bowl
bowl


Instructions

Heat coconut milk and cream on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil). Add honey and salt; mix to dissolve. Add basil leaves, stir and allow them to wilt in the mixture; remove saucepan from heat. 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). Allow mixture to cool 20 minutes; this allows the flavors to infuse. Pour mixture in a large container and refrigerate a few hours until cool. If using an ice cream maker, follow the instructions on your ice cream maker accordingly (the one I used sits on the counter. You just plug it in, turn it on chill mode, allow the built-in bowl to get cool, then pour in the ice cream mixture. You then turn on the churn setting and turn the timer on for 25 minutes. It works its magic and you have wonderful ice cream by the time dinner is consumed). You can also try this without an ice cream maker by putting the mixture in a freezer-safe container and stirring with a spoon every hour for roughly 8 10 hours. If you try this without an ice cream maker, small ice crystals will form and the consistency will not be as creamy as youd get when using an ice cream maker, but it will still be damn delicious! Side note: We had leftovers when I made this and we froze them in a Tupperware container. The ice cream gets to be frozen solid so when you go to eat the leftovers, make sure you thaw the ice cream at least 10 minutes before attempting to dig in.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.26
Ingredient
1.5 cups fresh basil leaves
1.5 cups fresh basil leaves
2 cans canned full-fat coconut milk
½ cups honey
¾ cups half & half
Price
$1.41
$1.41
$4.66
$2.07
$0.49
$10.05

Nutritional Information

Quickview
284 Calories
2g Protein
23g Total Fat
21g Carbs
2% Health Score
Limit These
Calories
284k
14%

Fat
23g
35%

  Saturated Fat
19g
123%

Carbohydrates
21g
7%

  Sugar
18g
20%

Cholesterol
7mg
3%

Sodium
63mg
3%

Get Enough Of These
Protein
2g
6%

Manganese
0.85mg
43%

Vitamin K
37µg
36%

Iron
3mg
20%

Magnesium
52mg
13%

Copper
0.26mg
13%

Phosphorus
119mg
12%

Vitamin A
555IU
11%

Potassium
277mg
8%

Calcium
58mg
6%

Folate
20µg
5%

Zinc
0.74mg
5%

Vitamin B3
0.74mg
4%

Vitamin C
2mg
4%

Vitamin B2
0.06mg
3%

Vitamin B6
0.06mg
3%

Vitamin B5
0.24mg
2%

Vitamin B1
0.03mg
2%

Selenium
0.92µg
1%

covered percent of daily need

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