The days in Southern California recently have been hot, hot, hot. We didn’t get much of a winter, we have had barely any rain, and now we aren’t really having Spring. It seems we’ve leapt straight into summer. This is not my ideal weather so to make up for the way too high heat, I’ve been consuming lots of ice cream. Oh who am I kidding? I do that even in the dead of winter. I thought it would be fun to play with some dairy alternatives when making ice cream. Coconut milk was my first experiment because it already has so much flavor on its own. You can definitely just throw some coconut milk into your ice cream maker (I like to add some honey for more sweetness), but I went with something a little more exciting.
Mango Basil Coconut Ice Cream. Can ya dig it? Basil is a lovely accompaniment to many fruits because it adds a bright, herbal flavor that has such a fresh feeling. The creamy milk, whether you’re using cow’s or coconut, balances out the sweetness from the fruit and the basil. Honey is my preferred sweetener, but you can use granulated sugar or any other sweetener you enjoy.
Grilling season is just around the corner and I think that homemade ice cream is the perfect accompaniment to any backyard BBQ. Cow’s milk, vegan, plain vanilla, or exotic flavors like mango basil coconut ice cream. However you prefer it, homemade ice cream adds a super special touch to any occasion.
- 1 can coconut milk
- 1 pound mango
- 5 basil leaves
- 1 small pinch salt
- 1-2 ripe banans
- Place all the ingredients in a blender or food processor and pulse until smooth.
- Transfer the mixture to an ice cream maker and follow the manufacturer's directions.
- Serve immediately.
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