Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Basil Mint Chocolate Chips Ice Cream

Basil Mint Chocolate Chips Ice Cream

Basil Mint Chocolate Chips Ice Cream

Basil Mint Chocolate Chips Ice Cream is eggless and no churn. Basil Mint Chocolate Chips Ice Cream is all natural green, no artificial color. Basil Mint Chocolate Chips Ice Cream is a perfect summer treat for all.

Basil mint is my one of the favorite ice-cream combination and believe me you gonna also love it. It’s a real crowd pleaser! It’s also in my top list as this green combination makes ice-cream healthier and naturally heat beater.

I’ve used blanched herbs in this recipe which apparently bring out the flavor, and the wilting certainly makes managing such a large quantity of herbs easier. You can also adjust the cream and milk ratio as long as you use two cups total. For an incredibly rich ice cream, use all cream. If you prefer the ice cream a bit lighter, use a mixture of half cream and half milk.

Basil Mint Chocolate Chips Ice Cream

Ingredients:

• 2 cup Heavy Cream
• 1 cup Whole Milk + ¼ cup Extra
• ¾ Cup Sugar
• 2-3 tbsp Custard Powder or Tapioca Starch
• ¼ cup of Fresh Mint Leaves
• ¼ Cup of Fresh Basil Leaves
• 1 tsp Vanilla Extract
• ¼ cup of Chocolate Chips
• 1-2 drops of Green Food Color (optional)

Basil Mint Chocolate Chips Ice Cream

Method:

1. Take a sauce pan. Add heavy cream, 1 cup milk and sugar. Bring it to the boil till all sugar dissolve properly. Turn the flame on low and stir it occasionally for 2-3 mins then switch of the flame.
2. Now take ¼ cup milk, add custard powder and mix it till it becomes smooth, make sure no lumps remain.
3. Add the prepared custard smooth paste into the milk mixture gradually. Add vanilla extract and mix it well.
4. Switch on the flame again, cook it for a 2 mins and then keep it aside to cool down.
5. Take another sauce pan and add 2 cups water. Once it starts boiling add basil and mint leaves. Blanch it for a min, strain it and then add blanched leaves into the icy cold water immediately.
6. Strain the leaves, blend it into the blender and make the smooth puree. Now using a fine strainer or cloth, pass the puree through it, so the small remains of the strand get removed.
7. Now add the stained herb puree into the cooled milk mixture. Add food color(opt.) and mix it very well using hand a mixer or whisker.
8. Pour the mixture into a plastic or glass container, cover it and place it into a freezer about 1-2 hrs.
9. After 1-2 hrs the mixture is getting little bit thick and harder. Add chocolate chips, fold the mixture with spatula, plain the surface of mixture, cover it and place it again into the freezer for 7-8 hrs or overnight till hard.
10. Basil Mint Chocolate Chips Ice Cream is ready. You can serve fresh and enjoy the flavorful summer treat.

Basil Mint Chocolate Chips Ice Cream

Tips:

• Food color is optional you could skip it.
• You can add peppermint extract for more minty flavor.
• You can use whole chocolate and chop it finely instead of chocolate chips.

Basil Mint Chocolate Chips Ice Cream
 
Print
Basil Mint Chocolate Chips Ice Cream is eggless and no churn. Basil Mint Chocolate Chips Ice Cream is all natural green, no artificial color. Basil Mint Chocolate Chips Ice Cream is a perfect summer treat for all. Basil mint is my one of the favorite ice-cream combination and believe me you gonna also love it. It’s a real crowd pleaser! It’s also in my top list as this green combination makes ice-cream healthier and naturally heat beater. I’ve used blanched herbs in this recipe which apparently bring out the flavor, and the wilting certainly makes managing such a large quantity of herbs easier. You can also adjust the cream and milk ratio as long as you use two cups total. For an incredibly rich ice cream, use all cream. If you prefer the ice cream a bit lighter, use a mixture of half cream and half milk.
Author: Binjal Pandya
Recipe type: Dessert & Fusion
Cuisine: World
Ingredients
  • 2 cup Heavy Cream
  • 1 cup Whole Milk + ¼ cup Extra
  • ¾ Cup Sugar
  • 2-3 tbsp Custard Powder or Tapioca Starch
  • ¼ cup of Fresh Mint Leaves
  • ¼ Cup of Fresh Basil Leaves
  • 1 tsp Vanilla Extract
  • ¼ cup of Chocolate Chips
  • 1-2 drops of Green Food Color (optional)
Instructions
  1. Take a sauce pan. Add heavy cream, 1 cup milk and sugar. Bring it to the boil till all sugar dissolve properly. Turn the flame on low and stir it occasionally for 2-3 mins then switch of the flame.
  2. Now take ¼ cup milk, add custard powder and mix it till it becomes smooth, make sure no lumps remain.
  3. Add the prepared custard smooth paste into the milk mixture gradually. Add vanilla extract and mix it well.
  4. Switch on the flame again, cook it for a 2 mins and then keep it aside to cool down.
  5. Take another sauce pan and add 2 cups water. Once it starts boiling add basil and mint leaves. Blanch it for a min, strain it and then add blanched leaves into the icy cold water immediately.
  6. Strain the leaves, blend it into the blender and make the smooth puree. Now using a fine strainer or cloth, pass the puree through it, so the small remains of the strand get removed.
  7. Now add the stained herb puree into the cooled milk mixture. Add food color and mix it very well using hand a mixer or whisker.
  8. Pour the mixture into a plastic or glass container, cover it and place it into a freezer about 1-2 hrs.
  9. After 1-2 hrs the mixture is getting little bit thick and harder. Add chocolate chips, fold the mixture with spatula, plain the surface of mixture, cover it and place it again into the freezer for 7-8 hrs or overnight till hard.
  10. Basil Mint Chocolate Chips Ice Cream is ready. You can serve fresh and enjoy the flavorful summer treat.
Notes
• Food color is optional you could skip it.
• You can add peppermint extract for minty flavor.
• You can use whole chocolate and chop it finely instead of chocolate chips.
3.5.3208
Basil Mint Chocolate Chips Ice Cream was last modified: June 27th, 2017 by Binjal's VEG Kitchen

Like this:

Like Loading...
06/27/2017   Binjal's VEG Kitchen
  Desserts & Sweets, Fusion International     dessert, eggless, festive, fusion, gluten free, green, healthy, kids friendly, refreshment, sweet
  • Spiced Rose Lassi Recipe (Indian Yogurt Drink)
  • Fettuccine Alfredo With Asparagus and Peas

4 Responses to “Basil Mint Chocolate Chips Ice Cream”

  1. Chandni Mody / 2 May 2018 11:12am #

    This looks delicious, cant wait to try it! Can I put it in my ice cream maker as well? Also, would it work with dairy free milks such as almond, cashew or coconut milks and creams?

    Loading...
    • Binjal's VEG Kitchen / 2 May 2018 7:35pm #

      yes you can use ice cream maker! and yes dairy free milk and cream would work good instead of dairy product 🙂

      Loading...
  2. Utsavi / 27 Jun 2017 10:45pm #

    Hello, i cant wait to try this recipe.i have a wuery but.can i avoid the basil in this icecream recipe? And if i avoid do i need to replace it some other ingredient and what quntity?

    Loading...
    • Binjal's VEG Kitchen / 27 Jun 2017 11:35pm #

      Utsavi! yes you can skip the Basil and add extra Mint same quantity 🙂

      Loading...
Binjal's VEG Kitchen

binjalsvegkitchen

Veg Hakka Noodles is one of the most popular Indo Veg Hakka Noodles is one of the most popular Indo Chinese dish, made by tossing noodles with stir fried vegetables in Chinese Sauces. Veg Hakka Noodles is favorite among all age groups in India. It is very quick, easy and simple to make.
.
.
.
Detailed recipe on my blog!
.
.
.
Gajar Halwa is a carrot based pudding rich in tast Gajar Halwa is a carrot based pudding rich in taste. Gajar Halwa is a mouth watering popular dessert. Gajar Halwa is traditionally eaten during all the festivals in India. Gajar Halwa is very popular in north India that is adorned by everyone. There are different ways to make this sweet delicacy, this is the traditional way of making Gajar Halwa because the traditional method of making a sweet yields the richest taste! I have tried this recipe in microwave as well as a pressure cooker, but Gajar Halwa tastes best when it is cooked with its traditional way.
.
.
.
Detailed recipe on my blog!
.
.
Coconut Garlic Chutney or Gujarati Lasan Kopra Chu Coconut Garlic Chutney or Gujarati Lasan Kopra Chutney is one of my favorite chutney. Coconut Garlic Chutney made with fresh coconuts and garlic. In this Coconut Garlic Chutney water does not require, but it is not dry because of fresh coconut. It’s consistency like Maharashtrian Mirchi cha Thecha, but totally different recipe..
.
.
Detailed recipe on my blog!
.
.
Gujarati Kadhi is one of the best authentic recipe Gujarati Kadhi is one of the best authentic recipe from Gujarati cuisine. This Kadhi is very popular and favorite among Guajaraties and non-Guajaraties too. Gujarati Kadhi is thin in consistency as compared to Pakoda Kadhi. Gujarati Kadhi contains curry leaves and mustard tampering. It’s sweet and spicy, which taste very good. This savory curry is generally eaten with hot rice or khichdi.
.
http://www.binjalsvegkitchen.com/gujarati-kadhi/
.
.
.
.

@binjalsvegkitchen .
.
.
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

‹ › ×
    Copyright © 2015-2022 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
     

    Loading Comments...
     

      %d bloggers like this: