6 Serves
600 Mins
In a saucepan, combine the coconut milk and heavy cream. Heat over medium-high until the mixture reaches a low boil.
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Vitamin E
0 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
163 mg / 4,700 mgSodium
113 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
17 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Stir in the honey and salt until completely dissolved, then add the fresh basil leaves. Remove from heat and allow the basil to wilt in the warm liquid.
Transfer the mixture to a blender and process until smooth and the basil is fully emulsified.
Let the mixture cool at room temperature for 20 minutes, then transfer to a container and refrigerate until thoroughly chilled.
Process the chilled base in an ice cream maker according to the manufacturer's instructions until set.
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