This blueberry nice cream is both simple and delicious, perfect for using up two common summer crops: basil and blueberries. All you need to add is mango powder and a touch of monk fruit to turn your bounty into a low histamine dessert you can eat straight from the tub.
About this recipe
Low in sugar. Much like my other low histamine desserts, monk fruit is the chosen sweetener for this recipe, meaning that the only sugar in the recipe is what's already in the blueberries.
Antihistamine powerhouse. Both blueberries and basil are strongly antihistamine foods, meaning that they contain plant chemicals which inherently help your body calm histamine production.
Easy to make. This blueberry nice cream will please picky kiddos and adults alike, and it's super easy and fun to make.
Blueberries: bananas are the traditional fruit of choice for nice cream, but since most people can't have bananas on a low histamine diet, I opted for blueberries, which are an antioxidant and antihistamine powerhouse.
Basil: this is the antihistamine ingredient which sparked this whole flavor combination! We needed to cut back our basil halfway through summer but we still had tons of pesto from our last batch. Cue: ice cream? Sweet basil is the varietal used for this recipe, but you can use any of the mild "regular" types of basil (purple, Italian, Genovese, etc.).
Amchur (Amchoor): ground unripe mango. This Indian spice is common in curries and stews, thanks to its sour flavor and simple storage. You can find this in any Indian grocery store, and it's a great substitute for lemon juice if you can't tolerate citrus.
Monk Fruit Extract: when you're trying to eat low-sugar, monk fruit will be one of your best friends. It backs a level of sweetness that's ~200x that of table sugar, so use sparingly.
How to make blueberry basil nice cream: step-by-step instructions
Step 1. Measure out your blueberries, monk fruit, and amchur, and add them to the food processor. Wash your fresh basil, pluck off the leaves, and add them to the food processor, as well.
Step 2. Pour in your half cup of water, then blend everything thoroughly (about 1 minute), scraping down the sides at least once.
Step 3. Once the basil leaves have all been macerated into tiny bits, your nice cream is ready. Pour or spoon it into a glass container to be served, and then put into the freezer.
Recipe notes & tips
Freezing. Your nice cream is ready to eat as soon as it's made. But after it's been in the freezer for a few hours or more, you should let it thaw 3-4 minutes before serving. This low histamine nice cream will last at least 3 months in the freezer, or up to 6 months if properly-stored.
Basil. If you're wary of the amount of basil in the recipe, start with half and then try it before deciding whether to add more.
Monk Fruit. Some people hate the taste of monk fruit, and if you're one of those people, your alternatives include stevia or 2 teaspoons of your liquid sweetener of choice.
What to do with nice cream
- eat it straight out of the bowl
- turn it into ice cubes, then top with seltzer for a fancy slushie
- top it with a dollop of coconut milk & a sprinkle of granola
- serve it alongside a baked good, like my cardamom honey cookies
Blueberry Basil Nice Cream Recipe Card
As always, if you try one of my recipes, I always appreciate a review or comment!
Blueberry Nice Cream With Basil (10 Minute Dessert)
- 2 Cups frozen blueberries
- ¼ Cup fresh basil ~15 large leaves
- ¼ teaspoon monk fruit extract
- ½ teaspoon amchur powder or 2 teaspoons lemon juice, if tolerated
- ½ Cup water
- Wash your basil leaves thoroughly, then pluck them all off the stems.
- Add your basil leaves, blueberries, monk fruit, amchur, and water to the food processor, then blend everything thoroughly (about 1 minute), scraping down the sides at least once.
- Spoon your nice cream into a glass and enjoy!
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