Vegan basil ice cream
Vegan ice cream with fresh basil and lemon, made with frozen banana and coconut milk to obtain a soft, fragrant cream that is naturally gluten-free. It is a quick and original dessert, perfect to serve with a savory Ligurian cake or to enjoy on its own on hot days.
Ingredients
- 18% fat coconut milk
250 ml250 ml - Frozen ripe banana
150 g150 g - Fresh basil leaves
20 g20 g - Lemon juice
1 Tablespoon1 Tablespoon - Grated lemon or lime zestto taste
Preparation
- STEP 1 OF 4
Slice the banana into rounds and freeze it in advance. Put the frozen banana, the thickest part of the coconut milk, and the lemon juice into the blender jar.
- STEP 2 OF 4
Blend at maximum speed until you get a smooth, fluffy cream; if necessary, add a very small amount of coconut water to help the blades move.
- STEP 3 OF 4
Add the fresh, well-chilled basil leaves and blend again in short pulses until the mixture turns evenly green and fragrant.
- STEP 4 OF 4
Finish with lemon or lime zest, mix quickly, and serve immediately as soft-serve, or transfer to the freezer for 1-2 hours for a firmer texture.
Suggestions
Powerful blender
Freezer container
Ice cream scoop
General information
Storage instructions
Serve immediately for a soft-serve texture. Alternatively, store in a closed container in the freezer for 1-2 hours to make it firmer; before serving, leave at room temperature for 5-10 minutes and stir briefly.
More information
It pairs well with dry sweets or a Ligurian olive oil cake. For a result
Origin
Italia, Liguria
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 171.54 |
| Carbohydrates (g) | 10.17 |
| of which sugars (g) | 6.23 |
| Fat (g) | 13.91 |
| of which saturates (g) | 12.26 |
| Protein (g) | 1.87 |
| Fibre (g) | 2.25 |
| Salt (g) | 0.01 |
- Protein1.87g · 4%
- Carbohydrates10.17g · 23%
- Fat13.91g · 72%
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