Banana Basil Ice Cream Recipe

Yield: 4 servings

Author: Julie Kim

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Banana Basil Ice Cream

This vegan ice cream is perfect as is but is also great as the base for a tasty smoothie bowl!

Prep time: 25 MCook time: 10 MTotal time: 35 M

Ingredients:

Basil Simple Syrup

½ cup packed fresh basil leaves
½ cup water
½ cup sugar

Ice Cream

¾ cup coconut cream
¼ cup packed fresh basil leaves
½ teaspoon vanilla extract
3 frozen bananas
1 avocado
1 tablespoon basil simple syrup

Instructions:

Basil Simple Syrup:

In a saucepan add the basil, water, and sugar over low heat. Heat until sugar is fully dissolved, about 3-5 minutes. Take off heat and set aside to steep 10-15 minutes. Then, strain using a fine mesh sieve and press down on leaves with a spoon until no more liquid drains out.

Ice Cream:

In a saucepan add the coconut cream, basil, and vanilla extract over low heat. Heat until leaves are slightly wilted and coconut cream is liquid, about 3-5 minutes. Take off heat and set aside to steep 10-15 minutes. Then strain using a fine mesh sieve and press down on leaves with a spoon until no more liquid drains out.
In a blender or food processor add bananas, avocado, coconut cream mixture, and basil simple syrup. Blend altogether until you have a smooth homogenous consistency. Pour into freezable container and freeze overnight. Serve the next day and Enjoy!

Notes:

• Get creative and add your favorite toppings and flavors to this tasty base! • Try it as a yummy smoothie bowl if you don’t want to wait overnight! • Refrigerate and keep left over basil simple syrup in an air tight jar. Good for 1-2 weeks.

Calories

90

Fat (grams)

5

Sat. Fat (grams)

3.5

Carbs (grams)

10

Fiber (grams)

2

Net carbs

8

Sugar (grams)

5

Protein (grams)

1

Sodium (milligrams)

0

Cholesterol (grams)

0

Nutrition facts for 1 serving of ice cream.

Created using The Recipes Generator