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Hello! I'm Suzannah, a serious DIYer. Follow along with my DIY fixer upper house renovations, sewing and crafty projects, real food recipes, and de-stressing goals.
I co-host the Your Home Story podcast and believe you can love your home just the way it is, AND have the power to design and make big changes to make it better.
I'm also the author of DIY Wardrobe Makeovers!
New mom to baby Otto born April 2018!

Honey basil chocolate chip coconut milk ice cream recipe!

I'm all for trying new things. I love learning about new flavors and combinations, and creative spins on classics like ice cream!

Three things: 1) We have a ton of basil growing on our tiny porch garden this year. 2) Chocolate mint chip was my favorite kind of ice cream my mom would buy when I was a kid. 3) I saw a recipe for basil ice cream in a fancy magazine last month and thought I'd try something similar at home!

Mine's made with coconut milk, though, since I don't do dairy. Plus, when I look at traditional ice cream recipes, I get overwhelmed by the cooking and separating and all the steps... but I do have coconut milk ice cream pretty much mastered!

It turned out great! Here goes, my recipe for dairy-free, egg-free, naturally sweetened, Paleo-friendly coconut milk honey basil chocolate chip ice cream!

This recipe is totally easy and special! Do plan to make it at least 2 days ahead, though, to let the basil steep before you strain it!

Honey Basil Chocolate Chip Coconut Milk Ice Cream

Ingredients:

  • 2 cans full-fat coconut milk
  • 3/4 c. raw honey
  • 1 tbsp grassfed gelatin (I use this brand because it's also high in protein, but you can also buy this one)
  • 1 c. fresh basil leaves
  • 1.5 oz. dark chocolate

Special equipment needed:
We have a very basic ice cream maker (like this), and I'm getting to test its limitations. (My friend has this one which seems like a good upgrade). Depending on the size of your ice cream maker, you may need to make this in multiple batches. I also recommend a handheld stick blender for much easier cleaning.


    Instructions:


    1. Dissolve the gelatin in a very large jar with 1/4 c. boiling water.
    2. Add coconut milk and honey. Blend with a handheld stick blender (or put mixture into a standard blender and blend).
    3. Add basil leaves, blend and chop with stick blender. Put lid on jar or blender and chill 48 hours.
    4. After steeping, pulse again with stick blender. Pour through mesh sieve into a bowl. (This is the slow part, but necessary--otherwise the fresh basil leaves are too strong and tingly! Use a spatula to push on the liquid mixture and do this in small batches.)
    5. Turn on ice cream maker and pour mixture in. 
    6. Grate dark chocolate with box grater. Add to mixture in ice cream maker.
    When done, scoop and serve!

    The flavor combination is so fun and fresh! Kind of like mint chip but way more original! So perfect for a summer treat when the garden is full of basil!

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