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Homemade ice cream with coconut milk as the base. Fresh basil and honey give this treat a clean, unique flavor!
NOTE: This recipe makes 34 fluid ounces (about 4-1/4 cups). So depending on the size of your ice cream maker, you may need to prepare two batches of ice cream (or halve the recipe).
Heat coconut milk and cream on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil). Add honey and salt; mix to dissolve. Add basil leaves, stir and allow them to wilt in the mixture; remove saucepan from heat.
Pour mixture into a blender and emulsify it until completely creamy and no chunks of basil are visible (if this is not possible in your blender you can strain out the basil pieces with a fine wire strainer/colander if you would like or you can leave the basil pieces in the mixture).
Allow mixture to cool 20 minutes; this allows the flavors to infuse. Pour mixture into a large container and refrigerate a few hours until cool.
If using an ice cream maker, follow the instructions on your ice cream maker accordingly (the one I used sits on the counter. You just plug it in, turn it on “chill” mode, allow the built-in bowl to get cool, then pour in the ice cream mixture. You then turn on the “churn” setting and turn the timer on for 25 minutes. It works its magic and you have wonderful ice cream by the time dinner is consumed).
You can also try this without an ice cream maker by putting the mixture in a freezer-safe container and stirring with a spoon every hour for roughly 8-10 hours. If you try this without an ice cream maker, small ice crystals will form and the consistency will not be as creamy as you’d get when using an ice cream maker, but it will still be delicious!
Side note: We had leftovers when I made this and we froze them in a Tupperware container. The ice cream gets to be frozen solid so when you go to eat the leftovers, make sure you thaw the ice cream at least 10 minutes before attempting to dig in.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!