Step 1

Place the blackberries in a blender and set aside while you infuse the coconut cream with basil.

Step 2

Warm the coconut cream, coconut milk, sugar, basil, corn syrup, and coconut oil in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes.

Step 3

Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.

Step 4

Strain the mixture, pressing as much liquid out of the basil leaves as possible. Add 1/2 tablespoon of the strained basil to the blender with the blackberries and purée until completely smooth.

Step 5

Pour the cream into the blender with the blackberries and pulse until combined.

Step 6

Pour the puréed mixture into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes.

Step 7

Pour the blackberry ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 18 minutes.

Step 8

Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.

Step 9

Freeze until firm, at least 4 hours, but preferably overnight.