Recipe: Vegan Lemon-Basil Ice Cream

Fresh, vibrant, and creamy, this plant-based lemon and basil ice cream recipe – which comes to us from Hampstead team member Monica – sings with citrus and herbal notes. The Ankarsrum Ice Cream Attachment, which affixes onto any Ankarsrum stand mixer, has a slow-churning mechanism that ensures a smooth texture even with lower-fat, dairy-free bases.

Makes about 750ml 

Ingredients

250g non-dairy milk (coconut milk works especially well)
30g vegan butter
120g caster sugar
1/4 tsp vanilla extract
10g fresh basil leaves
60g freshly squeezed lemon juice (from 1 big or 2 small lemons)
400ml vegan double cream

Method

  1. Place the bowl of the Ankarsrum Ice Cream Attachment in the freezer at least 24 hours before you plan on making the ice cream.
  2. In a saucepan, combine the non-dairy milk, vegan butter, caster sugar, and vanilla. Simmer gently over medium heat for 20-30 minutes, stirring occasionally, until it deepens to a nutty, light golden colour, much like a condensed milk.
  3. Remove from heat and allow to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
  4. Blend the fresh basil with the lemon juice until smooth. Pass through a fine sieve if desired for a smoother finish.
  5. In a large mixing bowl, vigorously whisk together the chilled milk mixture, the lemon-basil juice, and the vegan cream, until it’s smooth and combined.
  6. Attach the Ankarsrum Ice Cream Attachment, with the frozen bowl, to the stand mixer. Pour the mixture into the bowl via the lid opening and churn on medium speed for 20–30 minutes, until thick and creamy.
  7. Enjoy immediately as a soft serve, or transfer to an airtight container and freeze for a firmer scoop. It’s a very good idea to use this ice cream to make our Lemon-Basil and White Chocolate Chip Ice Cream Sandwiches.

BK Tips

  • We recommend the Coconut Collaborative brand vegan double cream, as it whips excellently.

  • This recipe can be adapted 1:1 for ingredients that include dairy. Just keep a close eye when simmering the cream in Step 2, as dairy burns much faster than plant-based milks.

  • To make vegan and gluten-free Lemon-Basil and White Chocolate Chip Ice Cream Sandwiches, see our recipe here.

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