Name: Basil Nice Cream
Prep time: 10 min
Total time: 10 min
Ingredients: 3 bananas (sliced and frozen); 1/2 cup fresh basil (loosely packed); 1-2 Tbsp. plant-based milk (just enough to blend); 1 tsp. pHresh Greens; 1 Tbsp. maple syrup; 1/2 tsp. vanilla extract; Pinch Redmond Real Salt

Cool, creamy and just the right amount of unexpected, this vegan basil ice cream is a fresh spin on the frozen dessert. Made with frozen bananas for a naturally sweet, ultra-smooth base, it gets a garden-fresh upgrade from fragrant basil leaves and a green superfood boost from pHresh Greens. A splash of maple syrup adds a kiss of sweetness, while vanilla and a pinch of sea salt round out the flavor. Want a little zing? A squeeze of lemon does the trick. Stir in crunchy cacao nibs for a chocolatey bite and enjoy straight from the blender or pop it in the freezer for scoop-worthy perfection!

A Single Scoop of Basil Ice Cream in a Small White Ramekin.

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Basil Nice Cream

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Calories 192 kcal

Author Liana Werner-Gray

Ingredients

3 bananas sliced and frozen
1/2 cup fresh basil loosely packed
1-2 Tbsp. plant-based milk just enough to blend
1 tsp. pHresh Greens
1 Tbsp. maple syrup
1/2 tsp. vanilla extract
Pinch Redmond Real Salt

Optional: juice of ¼ lemon

Optional: 1 Tbsp. cacao nibs

Instructions

In high-speed blender, add frozen banana slices, basil, plant milk, Phresh Greens, vanilla, salt and maple syrup. Blend until smooth and creamy, scraping down sides as needed. Add a splash more milk if necessary for blending.
Taste and add lemon juice or sweetener, if desired. Stir in optional cacao nibs.
Serve immediately for soft-serve texture or scoop into a container and freeze 1-2 hours for a firmer, scoopable consistency.