• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About MW+GF
  • Our Roots
  • Recipes
  • Journal
  • Meet Lisa

midwestandgrassfed.com

A Crossbreed of all Foodies

5 July 23, 2018 Dairy-Free

Blackberry Basil Ice Cream

Blackberry and basil are the epitome of a sweet summertime treat for me. Purple basil and juicy blackberries seem to be made for each other. Don’t be fooled by the fact this is a vegan twist to an even more twisted flavor. But it is a flavor worth exploring.

Try all three of our Sweet Summertime trifecta of herbal flavors: Blackberry Basil Ice Cream, Roasted Peach Thyme Ice Cream, and Strawberry Mint Mojito Ice Cream.

Print

Blackberry Basil Ice Cream

Author Midwest & Grassfed | Adapted from Sarah Menanix

Yield 2 quarts

Ingredients

  • 2½ cups ripe blackberries
  • 1 (14-ounce) can coconut cream
  • 1 (13.66-ounce) can full fat coconut milk 
  • ¾ cup raw turbinado sugar
  • ⅓ cup packed fresh basil leaves
  • 2 tablespoons light corn syrup*
  • 1 tablespoon coconut oil

Instructions

Heat the coconut cream, coconut milk, coconut oil, basil, sugar, and corn syrup in a medium saucepan, stirring till pot begins to simmer. Remove from heat and cover for 20 minutes.

While mixture cools prepare washed blackberries and place in blender.

Remove a 1/2 tablespoon of the basil leaves from the cream mixture and add to the blackberries and blend till puréed completely.

Remove and discard rest of the basil leaves from cream mixture and pour into blender and pulse till combined. Refrigerate mixture in a sealed container for 3 hours.

Following the directions of your ice cream maker, pour mixture in and churn for about 20 minutes or until it sets to soft serve consistency.

Freeze until firm overnight in a freezer safe storage container.

Notes

Corn syrup makes this recipe creamy, but if you would prefer to omit just adjust the sugar to an additional 2 tablespoons.

Courses dessert

Cuisine Vegan

5

Categories: Dairy-Free Tags: basil, blackberry, dairy-free, frozen treat, herbs, ice cream, midwest, summer, vegan

« Roasted Peach Thyme Ice Cream
Indian Summer Last Getaway »

Reader Interactions

Trackbacks

  1. Roasted Peach Thyme Ice Cream - midwestandgrassfed.com says:
    July 23, 2018 at 5:40 pm

    […] « Strawberry Mint Mojito Ice CreamBlackberry Basil Ice Cream » […]

    Reply
  2. Strawberry Mint Mojito Ice Cream - midwestandgrassfed.com says:
    July 23, 2018 at 11:16 pm

    […] See here why our Sweet Summertime at Midwest and Grassfed likes to add a twist of herbaliciousness. Blackberry Basil Ice Cream, Roasted Peach Thyme Ice Cream are just a few we are mixing here in the studio kitchen. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Load up on new recipes, exclusive goodies + more

get exclusive Midwest and Grassfed recipes straight to your inbox.

Hey Friend!

Midwest & Grassfed is dedicated to the heart of the matter for the love of cooking nourishing and tasty food. Join blogger Lisa Sprague’s journey every bite along the way and enjoy this recipe sharing site the good old fashion way. Dig deeper →

Welcome Home
  • Email
  • Facebook
  • Instagram
  • Pinterest

Footer

Stay Connected

Popular Posts

  • Merks Coffee Cake (24)
  • Press
  • Daily Plate
  • Copyright Notice
  • Contact

Copyright© 2025 · Cookd Pro Theme by Shay Bocks