Yield 2 quarts
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.
Courses dessert
Cuisine Vegan
Recipe by midwestandgrassfed.com at https://www.midwestandgrassfed.com/blackberry-basil-ice-cream/