Please allow me to get something off my chest: it is absolutely miserable in Seattle right now.
I know that melting in 88-degree weather is a bit laughable to a lot of folks, but for this native PNW gal? Between the heat and my mosquito bites, I’m about to lose my mind.
Luckily, after some experimentation in my kitchen, I figured out that a paste of 2-parts baking soda to 1-part water will calm itchiness from a mosquito bite. My two runner-up options are coating the bit in crushed basil (I know it sounds strange but the camphor in basil is a natural itch reliever) and aloe to help soothe the skin.
Now, what to do about the heat? Oh, that’s simple. It’s time for vegan basil matcha ice cream!
This ice cream is creamy with a nice brightness from the basil, along with being loaded with antioxidants from the matcha. It’s sweetened naturally with a bit of maple syrup and vanilla stevia (this stuff is amazing!) so it won’t spike blood sugar.
Plus, the best part? It can be made without an ice cream maker! You can thank me later. 😉
- ½ cup basil, chopped
- 1 tablespoon matcha powder
- 2 14-oz cans full fat coconut milk
- ¼ cup maple syrup
- 20 - 30 alcohol-free liquid stevia drops
- Add basil, matcha powder, coconut milk, maple syrup, and liquid stevia to a blender. Blend until smooth.
- Pour coconut mixture into an ice cube tray and leave in the freezer overnight.
- Once frozen, add the coconut milk ice cubes to a food processor and process until smooth, scraping down the sides as necessary, until the mixture is smooth and the consistency of soft serve.
- Serve as is, or place in a glass baking dish and then freeze for an additional hour or two until the mixture is firm, then scoop and serve.