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Basil Coconut Ice Cream

 
One serving costs about $1.02

$1.02 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,gluten free,lacto ovo vegetarian
spoonacular Score:24%

Spoonacular Score: 24%

 

Basil Coconut Ice Cream could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $1.02 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 283 calories, 3g of protein, and 23g of fat. This recipe serves 8. It will be a hit at your Summer event. It is brought to you by Foodista. If you have half & half, salt, honey, and a few other ingredients on hand, you can make it. 5 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is not so amazing. If you like this recipe, take a look at these similar recipes: 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.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. 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 Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup fresh basil leaves
fresh basil leaves
2 cans
2 cans canned full-fat coconut milk
canned full-fat coconut milk
0.5 cups
0.5 cups honey
honey
0.75 cups
0.75 cups half & half
half & half
0.13 tsps
0.13 tsps salt
salt
1 cup fresh basil leaves
1 cup
fresh basil leaves
2 cans canned full-fat coconut milk
2 cans
canned full-fat coconut milk
0.5 cups honey
0.5 cups
honey
0.75 cups half & half
0.75 cups
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: $1.02
Ingredient
1 cup fresh basil leaves
2 cans canned full-fat coconut milk
½ cups honey
¾ cups half & half
Price
$0.94
$4.66
$2.07
$0.49
$8.17

Tips

Health Tips

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
282 Calories
2g Protein
23g Total Fat
21g Carbs
2% Health Score
Limit These
Calories
282
14%

Fat
23g
35%

  Saturated Fat
19g
123%

Carbohydrates
21g
7%

  Sugar
17g
19%

Cholesterol
8mg
3%

Sodium
59mg
3%

Get Enough Of These
Protein
2g
6%

Manganese
0.79mg
39%

Iron
3mg
19%

Magnesium
48mg
12%

Vitamin K
12µg
12%

Copper
0.23mg
12%

Phosphorus
115mg
12%

Potassium
259mg
7%

Zinc
0.72mg
5%

Vitamin A
238IU
5%

Calcium
47mg
5%

Folate
16µg
4%

Vitamin B3
0.68mg
3%

Vitamin B2
0.04mg
3%

Vitamin B5
0.23mg
2%

Vitamin B6
0.05mg
2%

Vitamin C
1mg
2%

Vitamin B1
0.03mg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need

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