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pesto icecream in scoop

Homemade pesto ice-cream

Karon Grieve
This sweet and savoury pesto ice-cream takes your desserts to a new and different level
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dessert
Cuisine Italian
Servings 4 people
Calories 439 kcal

Ingredients
 

  • 200 ml cream
  • 200 ml whole milk
  • 100 ml Greek yogurt
  • 100 ml cream cheese
  • 6 tbsp honey runny honey
  • 20 basil leaves finely chopped
  • 1 tbsp parmesan cheese
  • 1 clove garlic
  • 1 tsp lemon zest
  • 2 tbsp pine nuts toasted

Instructions
 

  • Heat all the liquids (including the cream cheese) with the garlic, basil and honey almost to a boil, remove from heat and allow everything to infuse for 30 mins at room temperature
  • Remove the garlic clove and throw away
  • Toast the pine nuts in a dry pan for 1 min till golden and aromatic then remove from pan immediately and cool
  • Add the parmesan and lemon zest and chill in fridge for 1 hour
  • Churn the mixture in an ice-cream maker adding the toasted almonds for the last minute
  • Place in plastic container in freezer adding an extra tbsp of crushed toasted nuts on top at the end

Notes

This will keep in the fridge for up to 3 months.
You can use any herbs you fancy here instead of basil, mint would be perfect

Nutrition

Calories: 439kcalCarbohydrates: 33gProtein: 8gFat: 33gSaturated Fat: 18gTrans Fat: 1gCholesterol: 103mgSodium: 151mgPotassium: 230mgFiber: 1gSugar: 30gVitamin A: 1270IUVitamin C: 2mgCalcium: 164mgIron: 1mg
Keyword basil, homemade ice-cream, pesto
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