Vegan Blackberry Basil Ice Cream
Author: Sarah Menanix
Yields: 2 quarts
- 2½ cups ripe blackberries (the flavor of this ice cream relies on awesome blackberries)
- 1 (14-ounce) can coconut cream (Available at Trader Joe’s or online)
- 1 (13.66-ounce) can full fat coconut milk (Thai Kitchens brand available at most major grocery stores or online)
- ¾ cup raw turbinado sugar
- ⅓ cup packed fresh basil leaves
- 2 tablespoons light corn syrup*
- 1 tablespoon coconut oil
- Place the blackberries in a blender and set aside while you infuse the coconut cream with basil.
- Warm the coconut cream, coconut milk, sugar, basil, corn syrup, and coconut oil in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes.
- Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
- Strain the mixture, pressing as much liquid out of the basil leaves as possible. Add ½ tablespoon of the strained basil to the blender with the blackberries and purée until completely smooth.
- Pour the cream into the blender with the blackberries and pulse until combined.
- Pour the puréed mixture into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes.
- Pour the blackberry ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 18 minutes.
- Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.
- Freeze until firm, at least 4 hours, but preferably overnight.
*You can replace the corn syrup with 2 tablespoons more raw turbinado sugar if you want, but the result will be less creamy. The corn syrup in this recipe makes the ice cream more smooth and less icy.
This recipe originally appeared at Snixy Kitchen.