Skip to content

Basil Chocolate Chip Ice Cream


  • One 400-ml can of full-fat coconut milk
  • 3 Tbsp raw honey
  • 3 Tbsp whole fresh basil leaves tightly packed
  • 1/2 tsp vanilla powder
  • Optional: 1/2 tsp spirulina powder
  • 1 small Vanilla Bean & Salt flavour, good quality chocolate bar


  1. Add the coconut milk, honey, fresh basil, vanilla and spirulina (if using) to a blender and blend until completely smooth.
  2. Refrigerate the ice cream base or place it in the freezer until cold.
  3. Meanwhile, chop the chocolate into small or large pieces depending on your preference. I chopped mine very finely.
  4. Add the ice cream base to an ice cream maker and process according to the manufacturer’s instructions.
  5. When the ice cream is almost fully churned, add the chocolate through the chute and the machine will gently incorporate the chocolate in to your ice cream.
  6. Serve immediately for a soft-serve consistency or place it the freezer for an hour to firm up.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: