Vegan ice cream with fresh basil and lemon, made with frozen banana and coconut milk to obtain a soft, fragrant cream that is naturally gluten-free. It is a quick and original dessert, perfect to serve with a savory Ligurian cake or to enjoy on its own on hot days.
Slice the banana into rounds and freeze it in advance. Put the frozen banana, the thickest part of the coconut milk, and the lemon juice into the blender jar.
Blend at maximum speed until you get a smooth, fluffy cream; if necessary, add a very small amount of coconut water to help the blades move.
Add the fresh, well-chilled basil leaves and blend again in short pulses until the mixture turns evenly green and fragrant.
Finish with lemon or lime zest, mix quickly, and serve immediately as soft-serve, or transfer to the freezer for 1-2 hours for a firmer texture.
Powerful blender
Freezer container
Ice cream scoop
Serve immediately for a soft-serve texture. Alternatively, store in a closed container in the freezer for 1-2 hours to make it firmer; before serving, leave at room temperature for 5-10 minutes and stir briefly.
It pairs well with dry sweets or a Ligurian olive oil cake. For a result
Italia, Liguria
| Energy (kcal) | 171.54 |
| Carbohydrates (g) | 10.17 |
| of which sugars (g) | 6.23 |
| Fat (g) | 13.91 |
| of which saturates (g) | 12.26 |
| Protein (g) | 1.87 |
| Fibre (g) | 2.25 |
| Salt (g) | 0.01 |
