Refreshing with a surprising twist, this basil ice cream is the perfect dessert for staying on your keto goals! 

Did you know that many of the top commercial ice creams contain an ingredient that is NOT on the ingredients list? One that is also found in your car, and is considered “safe” by the FDA? What is this ingredient?

Propylene glycol. 

It’s what keeps your car’s engine from freezing in the winter. It’s also what keeps your ice cream from freezing rock solid. What exactly is propylene glycol? 

Propylene glycol is a colorless organic liquid that’s manufactured by treating propylene with chlorinated water to form the chlorohydrin, which is then converted to the glycol, an alcohol, by treating it with a sodium carbonate solution.

According to the FDA, in alcoholic beverages, it shouldn’t exceed 5% of the amount needed to achieve its desired effect, but no more than 24% for confections and frostings. In frozen dairy products it shouldn’t be any more than 2.5%, yet it can go as high as 97% for seasonings and flavorings. (source)

Of course, it could in theory be safe. But, how much is safe? One serving of ice cream? Two? Per day, or per week, or per month? What constitutes a safe amount for humans to consume? It’s enough to make you want to stop eating ice cream!

Well, maybe not. Ice cream is still a food group in our home, and we just avoid the possibility of toxic chemicals by making it ourselves. Easy enough to do. All you really need is cream, sweetener, and flavorings. Add in an ice cream maker and you are ready to go!

Which brings me to this basil ice cream. 

I have nearly 20 years of experience in the restaurant business. I have worked in every capacity, both in the front and back of the “house”. Pasty chef, line cook, waitress, hostess, manager. There isn’t a job I haven’t done in the restaurant. 

That experience gave me a love for all foods, and unique ways to use them. 

Basil is normally found in savory applications, from salads to pizza and pasta. However, it can be equally loved in an ice cream! It has a sweet, slightly pepper flavor that blends well with the coconut. Lemon zest is one of basil’s best friends and really brings out the flavor. 

Low carb and dairy free to boot? That’s the best part of this basil ice cream! 

Ingredients:

• 2 cans coconut  milk
• 1/2 cup erythritol
• 1 ounce fresh basil
• 1 teaspoon lemon zest
• 3 egg yolks

Instructions:

1. Place 1/2 cup of the coconut milk and the basil in a food process or blender and blend until smooth. 
2. Place basil milk, rest of coconut milk, erythritol and lemon zest in a double boiler set on low heat, and bring to a light simmer, stirring constantly.
3. Beat the egg yolks in a separate bowl, and add 1/4 cup of the hot basil milk into the bowl to temper the eggs. Pour mixture back into the pot, stirring constantly to keep the eggs from scrambling. 
4. Strain through a fine mesh sieve, and chill mixture for at least 3 hours. 
5. Pour in ice cream maker and follow instructions for your machine. 
6. Scoop ice cream into a parchment paper lined pan and wrap with plastic wrap. Place in freezer for 2 hours to allow ice cream to ripen. 
7. Serve immediately and enjoy! 

You can also wrap this in an airtight container and save in the freezer for another time. Since it doesn’t have the propylene glycol, it may freeze a LOT harder. Set it out for about 10 minutes at room temperature to allow to soften before enjoying again! 

What is your favorite ice cream flavor? Will you try this basil ice cream? Be sure to let me know what you think!

Other recipes you are sure to love:

Basil Lemonade

French Vanilla Frozen Custard

Lavender Lemonade

Basil Ice Cream (keto friendly, low carb, dairy free)

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Ingredients

• 2 cans coconut  milk
• 1/2 cup erythritol
• 1 ounce fresh basil
• 1 teaspoon lemon zest
• 3 egg yolks

Instructions

1. Place 1/2 cup of the coconut milk and the basil in a food process or blender and blend until smooth. 
2. Place basil milk, rest of coconut milk, erythritol and lemon zest in a double boiler set on low heat, and bring to a light simmer, stirring constantly.
3. Beat the egg yolks in a separate bowl, and add 1/4 cup of the hot basil milk into the bowl to temper the eggs. Pour mixture back into the pot, stirring constantly to keep the eggs from scrambling. 
4. Strain through a fine mesh sieve, and chill mixture for at least 3 hours. 
5. Pour in ice cream maker and follow instructions for your machine. 
6. Scoop ice cream into a parchment paper lined pan and wrap with plastic wrap. Place in freezer for 2 hours to allow ice cream to ripen. 
7. Serve immediately and enjoy! 

Recommended Products

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• 
  NOW Foods Erythritol Natural Sweetener, 1 lb
• 
  Thai Kitcen Organic Coconut Milk (6 Pack, Paleo Friendly, No Added Sugar) 13.66 fl oz
• 
  Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)
• 
  Glokers Dessert Cups, 5.5 Ounce Ice Cream Bowl or Sundae Cup, Clear Glass Tumblers Including Long Handle Stainless Steel Sundae Spoons, Set of 6 Each