To create a Vegan Basil and White Chocolate Gelato, you can follow this simple recipe that combines the aromatic flavor of basil with creamy white chocolate, resulting in a unique dessert experience.

Ingredients

• Basil Infused Coconut Cream:
• 120 ml (1/2 cup) coconut cream
• 10 fresh basil leaves
• Gelato Base:
• 200 g (7 oz) vegan white chocolate, chopped
• 300 ml (1 1/4 cups) almond milk or any plant-based milk
• 1/4 cup sugar (adjust to taste)
• 1 tablespoon cornstarch (optional, for thickening)

Instructions

Infuse the Coconut Cream:

• In a small saucepan, bring the coconut cream to a gentle simmer.
• Add the basil leaves and let them steep for about 30 minutes off the heat. Strain the mixture to remove the basil leaves.

Prepare the Gelato Base:

• In a separate saucepan, combine the almond milk and sugar. Heat gently until the sugar dissolves.
• If using cornstarch, mix it with a little cold almond milk to create a slurry and add it to the saucepan. Stir continuously until the mixture thickens slightly.

Melt the White Chocolate:

• In a double boiler or microwave, melt the chopped vegan white chocolate until smooth.
• Combine the melted chocolate with the basil-infused coconut cream and mix well.

Combine Mixtures:

• Gradually add the almond milk mixture to the chocolate-coconut mixture, stirring until fully combined.

Chill:

• Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

Churn:

• Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze:

• Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.

Serve:

• Before serving, let it sit at room temperature for about 10-15 minutes to soften slightly. Scoop into bowls and enjoy!

This gelato offers a delightful combination of herbal freshness from basil and sweetness from white chocolate, making it an excellent dessert option for warm days or special occasions.