Basil Chocolate Chip No-Churn Ice Cream

In Saint Paul there used to be an ice cream shop, a small, square stucco building tucked in a quiet neighborhood that had the most delicious ice cream. One of my favorite flavors was basil chocolate chip - a delightful spin on mint chocolate chip, which a more herbaceous bite.

Long after the shop closed, I would still recall the flavor and longed to replicate it. In creating this ice cream, I had to play with the mix of milks based on my own dietary restrictions (no heavy cream), and landed on a combination of dairy and coconut milk. The balance creates an ice cream that is creamy yet light, and lends a slight coconut flavor to the finished ice cream. I think it works beautifully with the basil and chocolate, and am thrilled with the final result. I chose purple basil based on what I had readily available, but any basil should do. I also chose to do no-churn, as I don’t have an ice cream maker, and wanted to create something anyone could whip up.

Ingredients

Basil sugar

2 cups loosely packed basil leaves

2 tbs sugar

Pinch of salt

Ice cream base

1 tsp. Vanilla

1 can Sweet and condensed milk

2 cans coconut milk

3.5 oz 70% cocoa chocolate bar, chopped fine

Recipe

1. Place canned coconut milk in the fridge overnight.

2. The next day, place mixing bowl, bread pan, and chopped chocolate (in a freezer-safe dish) in the freezer.

3. In a food processor or blender, blend the basil, sugar and salt together until the basil is very finely chopped. The finer you can chop it, the more even and pleasant the texture will be in the finished ice cream. Scrape into a small bowl and stir until well combined. Let sit 5 minutes or until basil releases juices and the sugar dissolves. Use immediately, so not store or the basil will oxidize and brown.

4. Combine basil sugar, sweetened and condensed milk, and vanilla in a large bowl, stirring with a spatula until well combined. Set aside.

5. Remove stand mixer bowl from freezer. Open cans of coconut milk, scrape the thick creamy layer off the top into a mixing bowl - about half the can. Use the rest in your next coconut milk recipe (overnight oats are an easy way to use up extra coconut milk).

6. Beat on medium-high until thick and fluffy - a slightly stiff peak will form.

7. Immediately fold in the basil mixture and stir until completely combined.

8. Place bowl in the freezer for 2 hours, until somewhat solid. Stir in the chocolate and spread into frozen bread pan. Cover, place back in freezer overnight. Enjoy!