Sunday, February 15, 2009


One of my favorite treats, and way better than it sounds - don't be fooled by the basil! This recipe gives you a cool, minty, refreshing treat. Enjoy!

Preparation Time: 30 minutes
Freezing Time: 30 minutes to 1 hour
Total Time: 1 to 2 hours

1 c. soymilk
1 c. loosely packed fresh basil leaves (about 1/2 oz. basil)
1/2 t. creme de menthe extract (or mint extract)
2 qts. Soy Dream vanilla ice cream
green food coloring (optional)

  • Cook 1 c. soymilk in a heavy saucepan over low heat until bubbly. Stir in 1 c. basil leaves and 1/2 t. creme de menthe extract. Remove from heat and cover. Let stand at room temperature for 20 minutes.

  • Process basil mixture in a blender until smooth, stopping to scrape down the sides. Pour mixture through a wire-mesh strainer and discard solids.

  • Cover and chill for 4 hours.

  • After four hours, pour chilled mixture into a large bowl and mix with vanilla ice cream. Optional: add green food coloring until mixture is desired color (without this, mixture may look a little gray in color).

  • Scrape ice cream mixture into freezer container of a 1-gallon electric ice cream freezer and freeze according to manufacturer's instructions. Since the mixture will still be semi-frozen, this usually takes 30 minutes to an hour.

  • Makes 2 qts. (16 servings).

  • Serving Suggestion: serve in frozen lemon shells, and garnish with fresh basil sprigs.

  • * If you do not have an electric ice cream freezer, you may put the ice cream mixture in a container with a lid and put in your freezer until it's re-frozen. You may also serve the ice cream just after mixing, although it will be a little soft and melted.

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