As a mom of two kiddos, I love bringing out my ice cream maker once the weather warms up. And since we’re heading into summer in just a couple of weeks, it seemed like a no-brainer to make a healthier frozen treat my whole family can enjoy. Enter: Raspberry Basil Gelato.
This refreshing gelato is dairy-free, egg-free, low-sugar, and naturally cleanse-friendly. It’s tart and refreshing, with an unexpected pop of basil that really elevates the flavor. Needless to say, my whole family loves it!
The best part is, this recipe can be applied to any combo of fruit and herbs. I see a lot of fun variations in my future. Strawberry and mint, blueberry and lavender, peaches and thyme, and mango and cilantro… the possibilities are endless!
An ice cream maker isn’t required to make this recipe – you can make ice cream, sorbet, or gelato with a high speed blender. Running it through an ice cream maker after you’ve blended the ingredients together gives it a smoother texture. So if you’re particular about textures (and you love frozen desserts), it’s worth the investment.
Enjoy and have fun! And be sure to let me know what variations you come up with in the comments below.
With gelato love,
Raspberry Basil Gelato
Yield: 4 servings
Ingredients:
- ½ cup cashews, soaked for at least 2 hours and then drained
- 3 cups frozen raspberries
- 1 cup coconut milk
- ¼ cup honey
- 1 tbsp freshly squeezed lime juice
- Small handful of basil, about ½ cup
Instructions:
In a high speed blender, blend cashews, raspberries, coconut milk, honey, lime juice and basil until smooth. Using the tamper, blend on high until mixture is smooth and creamy. Be careful not to over-blend.
Optional: pour mixture into your ice cream maker (the Magic Bullet Dessert Bullet is a good one) and follow the manufacturer’s instructions.
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What a nice treat this was halfway through my cleanse! I don’t have an ice cream maker so I just put it in the freezer and stirred every 45 min until we were ready to serve (about 6 hours later). It was tedious but worth it! I was wondering if you have any tips on storing leftovers – mine went quite hard in the freezer over night. Thanks for the recipe!