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.
Blackberry Basil Ice Cream
Yield 2 quarts
- 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
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.
Corn syrup makes this recipe creamy, but if you would prefer to omit just adjust the sugar to an additional 2 tablespoons.