Recipe Directions

Toss all ingredients into high speed blender and run on high until smooth. Place in large container in freezer and stir briskly, every 2 hours until frozen. Enjoy! Serves 4 and keeps in freezer for about a month.

Patti Jayne's Raw Cuisine's Thoughts

Super simple, yummy and refreshing!

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heriksson's Review

Raw Basil Ice Cream
2
2 out of 5

Also, I halved this recipe and I think the half recipe can serve 4 people.

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This looks exactly like real, dairy ice cream! I was impressed with that part!
The basil -- not a fan. I like trying new things, but unfortunately I didn't enjoy this. I had my brother and husband try this and they both agreed it tasted like pesto, and felt like it should be served with pepperoni. hahaha. HOWEVER, IF you think you would like the basil -- this recipe is very good. I will definitely go for the vanilla flavor next.

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Fantastic. I love it.
How about a recipe for Green-Tea Ice Cream?

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Soooo I finally made it this morning and thought it was totally great. I however am in love with licorice flavor so I added a couple drops of anise flavoring (all I had or I would have used a powder) and it really kicked it up a notch! Great recipe. I only wish my blender made my stuff a bit smoother but still turned out great! thanks for the recipe!

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Wild and Free's Review

Raw Basil Ice Cream
5
5 out of 5

ooh i'm thinking chocolate or aniseed would taste beautiful in this! however I cant wait to try it plain!!!!!

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briarpatch's Review

Raw Basil Ice Cream
5
5 out of 5

This is amazing! I had something similar at a SAD restaurant and was wondering how I could make it raw - was thinking coconut milk. I just whipped up a quarter batch and it tastes fantastic. I cannot wait for it to freeze up.......yumm thank you.

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