Basil, Galanga, and Lemongrass Coconut Ice cream

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First I must get this off my chest, this ice cream is dairy free. Now that you know that, I’m sure some of you are like ‘read on!’ and others are totaly turned off by this idea of dairy free ice cream, as if I’m trying to fake ice cream by using coconut milk rather than cream and milk. But if you really know me, you also know, that’s not true! The reason this is dairy free is because dairy doesn’t match the flavors in this crazy combination like coconut milk does. So live with it, and understand that dairy isn’t the only thing to love in life. (Although it is a very important thing in my life, don’t get me wrong there!) I was doing some research on coconut milk ice cream, and was surprised by how many different food blogs were dedicated to ‘gluten free’ or ‘gf’ and yes, I did have to look that up to see what it meant and ‘dairy free’ or ‘df’ arggggg…. the lingo these days!

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Now the boba (or tapioca balls) was left over from the Avocado tea I had made earlier that day, And it looks good, doesn’t it? We actually flavored the boba with the left over galanga and lemon grass from this, as you can see, these two projects kind of overlapped.

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This unique flavoring choice might scare you away, especialy when you look up this combo online and find nothing to do with these flavors on various food blogs and websites, atleast not in the desserts section of the internet. But maybe it will intrigue you, that’s what I’m hoping for atleast. I don’t want to scare you away. I just thought it was a cool idea, and had to play it out to see what happens. It worked. Thankfully. Somehow it worked without heaps of heavy cream, or mounds of butter. That is something to be proud of…I think…

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1/4 cup of galanga, sliced (if necessary, use ginger as a substitute)

50 ounces coconut milk (get the really fatty kind!)

1/2 cup thai basil, chopped (regular can work too)

2/3 cup lemongrass, sliced

1/2 cup honey + more as needed (or if you make Avocado Bubble Tea, then use the syrup from the tapioca.)

In a large saucepan combine the galanga, coconut milk, 1/4 cup basil, lemongrass, and sweetener.

Cook over medium heat until it begins to boil, stirring every so often. Once it boils, cook for another 5 minutes. Then remove from heat.

Blend the coconut milk mixture in the blender to puree. Strain the mixture, add the other 1/4 cup of basil.

Taste. Add more sweetener as needed.

Let cool in fridge overnight.

The next day, taste the ice cream base to once again test it’s sweetness. Add more sweetener as needed. Then freeze as directed for your ice cream maker.

Freeze (in freezer now) for 6 hours.

Scoop it out, top with basil, and maybe some tapioca balls, or whatever you desire, post a picture in the comments! I would LOVE to see that people are making this!

 

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