Strawberry Basil Coconut Ice Cream
Overview
Let’s focus on the insanely delicious food posts, specifically the ice cream.
When on Instagram, I often find myself drooling at the food posts of Lily Diamond, Thalia Ho, and the like; not only are the food posts glorious, these two in particular have incredible intelligence and say the most beautiful and thoughtful words.
I was inspired by Lily Diamond and her Earl Grey ice cream sometime maybe last year, or maybe it was two years ago, who knows. What I DO know is that, yesterday, I made a STRAWBERRY BASIL COCONUT ICE CREAM.
STRAWBERRY.
BASIL.
COCONUT.
ICE CREAM.
It’s so smooth, it gives every pick-up artist (you know the ones) a run for their money. It has that little je ne sais quoi that makes you wonder, “oooh ooh…what is that flavor (basil!)?” and it is so easy to put together you’re going to wonder why didn’t you try this out sooner.
What you will need: a very powerful blender. I used my Vitamix.
Here is how I made this, and I truly hope you enjoy!
Serves 4-6
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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1 can of full fat coconut cream
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2 cups frozen strawberries (if you use fresh, up the ice amount)
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juice of 1/2 lemon
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1-2 tbsp fresh basil leaves (do not substitute dried!)
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1/2-1 cup of ice
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Optional: powdered sugar as needed to sweeten; I omitted sugar as I wanted the result to be sweet from the strawberries and slightly sour from the lemon, this came out lovely. But please let me know how adding sugar was for you!
Method
Pour the coconut cream into the blender. Add the frozen strawberries and lemon and blend on the highest setting for about 30 seconds. Stop the blender. Add the basil and check for consistency. If not as thick, add 1/4 cup of ice. Blend again for about 30 seconds on high to make sure the ice completely incorporates. Check for sweetness and consistency again; add a tbsp of powdered sugar at a time, blending and testing after each addition until the desired sweetness is reached.
Pour the ice cream into a loaf pan, lined with parchment paper. Place into the freezer to allow the ice cream to firm up for about an hour. If too firm, thaw in 15-30 second intervals in your microwave, or leave at room temperature until desired totally delectable and scoopable consistency.
Remove; best served day of, but does last a few weeks sealed in an air tight container in the freezer.