Sweet Basil Ice Cream

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Makes about 1 pint
(4 servings)

basil

1 can coconut milk
3/4 cup hemp seed milk
1/3 cup unrefined cane sugar
Pinch salt
1 cup fresh basil leaves, loosely packed

  1. Refrigerate unopened can of coconut milk for several hours, or overnight if possible. Open can, and carefully scoop off hardened coconut cream from top to make 1/3 cup.
  2. Combine coconut cream, hemp seed milk, unrefined sugar, and salt in blender, and purée until smooth. Lightly chop basil (reserve a few leaves for garnish). Add basil to food processor, and pulse 2 seconds, about 5 times, until basil is chopped small but bits remain. Do not over-process.
  3. Transfer mixture to ice cream maker, and freeze according to directions. Serve in small glass cups with fresh basil leaves for garnish.

per serving: 230 cal; 2g pro; 15g total fat (13g sat fat); 23g carb; 0mg chol; 70mg sod; 2g fiber; 21g sugars

See more dairy-free ice cream recipes: Frozen Delights

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