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Creamy No-Churn Strawberry Basil Ice Cream

no-churn strawberry basil ice cream - featured image
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A light and refreshing no-churn ice cream combining fresh strawberries and basil for a unique summer dessert that’s easy to make without an ice cream machine.

Ingredients

Scale
  • 2 cups (about 300 grams) strawberries, hulled and quartered (fresh or frozen, thawed)
  • 10–12 medium fresh basil leaves, roughly chopped
  • 1 cup (300 ml) sweetened condensed milk
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 tablespoon (15 ml) fresh lemon juice
  • Pinch of salt

Instructions

  1. Prepare the Strawberry-Basil Puree: In a food processor or blender, combine quartered strawberries and roughly chopped basil leaves. Blend until smooth but slightly textured. Add fresh lemon juice and a pinch of salt, blend briefly to mix. Set aside.
  2. Whip the Cream: In a large chilled mixing bowl, pour cold heavy whipping cream. Using an electric mixer or hand whisk, beat on medium-high speed until soft peaks form.
  3. Combine Sweetened Condensed Milk & Vanilla: In a separate bowl, stir together sweetened condensed milk and vanilla extract until smooth.
  4. Fold Ingredients Together: Gently fold the condensed milk mixture into the whipped cream using a spatula. Add the strawberry-basil puree in 2-3 additions, folding carefully to keep air in. The mixture should look marbled with pink and white swirls.
  5. Freeze: Pour mixture into a freezer-safe container, smooth the top, cover tightly. Freeze for at least 6 hours or overnight for firm, scoopable ice cream.
  6. Serving: Remove from freezer 5-10 minutes before scooping to soften slightly. Use an ice cream scoop dipped in warm water for easier serving.

Notes

Use fresh ripe strawberries for best flavor. For a dairy-free version, substitute heavy cream with chilled coconut cream and sweetened condensed coconut milk. Chill mixing bowl and beaters before whipping cream for better volume. Fold gently to keep air in the mixture. Let ice cream soften 5-10 minutes before serving for easier scooping. Basil amount can be adjusted to taste; muddle basil for stronger flavor. Frozen strawberries can be used if thawed and drained.

Nutrition

Keywords: no-churn ice cream, strawberry ice cream, basil ice cream, summer dessert, easy homemade ice cream, no ice cream machine, creamy ice cream, fresh basil dessert

Find it online: https://zorbmeal.com/creamy-no-churn-strawberry-basil-ice-cream-recipe-easy-homemade-dessert-for-summer/