Basil Coconut Ice Cream

Basil and coconut work together not just in curries and savoury dishes! In this ice cream, fresh basil and coconut milk are blended into a refreshing treat that will beat any tropical heat. You can easily make this artisan ice cream at home with an ice cream maker, which will yield the best results.

(Makes ½ litre)

200ml coconut milk
200ml whipping cream
25g fresh basil
5 egg yolks
¼ cup + 1 tbsp sugar
1 tbsp light corn syrup


  1. Remove basil leaves from stalks, give them a rough chop and add them into a saucepot with coconut milk and whipping cream.
  2. Over low heat, bring milk and cream to a simmer and then remove from heat. Set aside and let basil steep for 30 minutes.
  3. With an immersion blender, blend the mixture together until it turns light green
  4. Pass mixture through a fine sieve to remove the herbs, then return mixture to a pot.
  5. Add ¼ cup sugar and corn syrup and bring mixture to a simmer over low heat again
  6. In another bowl, whisk egg yolks together with 1 tbsp sugar, then keep whisking while adding a little basil mixture at a time to temper the eggs. When all the basil mixture has been added to the egg yolks, transfer the whole mixture into the pot again.
  7. Stir continuously over low heat, until the mixture reaches 82oC/180oF
  8. Remove immediately from heat and pour into a bowl set in an ice-bath to cool down.
  9. When cool, clingwrap the top of the bowl and chill mixture overnight
  10. The next day, remove from the refrigerator and give the mixture a stir before churning it in an ice-cream maker.
  11. Freeze churned ice-cream for 3-4 hours before serving.

2 thoughts on “Basil Coconut Ice Cream”

    • Hi there, I do not organise classes yet but if there’s enough interest and we do run a class, we’ll keep you informed 🙂 Hopefully the instructions on the recipe page will help you to successfully create it!

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