113.66-ounce can full fat coconut milk, (Thai Kitchens brand available at most major grocery stores or online)
¾cupraw turbinado sugar
⅓cuppacked fresh basil leaves
2tablespoonsmaple syrup or light corn syrup
1tablespooncoconut oil
INSTRUCTIONS
Place the blackberries in a high-speed blender and set aside while you infuse the coconut cream with basil.
Warm the coconut cream, coconut milk, sugar, basil, corn syrup, and coconut oil in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes.
Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
Strain the mixture, pressing as much liquid out of the basil leaves as possible. Add ½ tablespoon of the strained basil to the blender with the blackberries and purée until completely smooth. If your purée still has seeds in it, press the purée through a fine-mesh sieve (a high-powered blender will pulverize the seeds).
Pour the cream into the blender with the blackberries and pulse until combined.
Pour the puréed mixture into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes.
Pour the blackberry ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 18 minutes.
Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.
Freeze until firm, at least 4 hours, but preferably overnight.
Notes
I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.