Basil is an amazing culinary herb, and many of us are used to adding it to a variety of dishes, but did you know that it makes for an awesome, refreshing raw ice-cream?
With its delicious flavor derived from a unique combination of essential oils, basil has been hailed for its potent health effects for generations, and is a major constituent of herbal remedies in numerous world cultures.
In India alone, basil leaves are successfully used in the treatment of stress, asthma and diabetes, yet only recently have scientific studies managed to reveal that basil possesses powerful antioxidant, antiviral, and antimicrobial properties.
Moreover, just a few basil leaves can provide significant amounts of the vitamins K and A, as well as some manganese, iron, vitamin C and beta-carotene.
Basil's primary essential oil, which also provides it with its strong clove scent, is called eugenol, and it presents itself as a spicy, soluble, pale yellow liquid. While traditionally used in perfumeries and various flavorings, eugenol can be used medically as a local antiseptic and anesthetic.
This flavor is often beautifully complemented by mint, which is famed for its many medicinal purposes, including as an antipruritic (predominantly in insect bite treatments), a mild nasal decongestant, a diuretic and a mild stomach pain relief.
The strong and sharp flavor of mint is easily soothed by the delicate cashew cream that forms the basis of our invigorating dessert. When served with a chilled green smoothie, the raw basil mint ice-cream enhance the flavour significantly!
- 1 cup of freshly chopped basil leaves
- 4 cups of soaked raw cashews (or raw almonds)
- 3 to 4 cups of fresh spring or raw water
- half a cup of raw honey or agave nectar (can add more to taste)
- 1 teaspoon of fresh mint leaves
- Blend all ingredients together until smooth
- Move the mixture into a deep container and place into the freezer
- Stir gently every few hours until it is frozen
- Serve alone or with your green smoothie. The ice-cream can keep in the freezer for around 2 weeks.