This Easy No-Churn Strawberry Basil Ice Cream Recipe is a must-make for the summer!
Sweet strawberries pair beautifully with savoury basil and are swirled into in this stunning summer no churn ice cream dessert.
If you’ve never tried strawberry and basil paired together, this basil ice cream is the reason to!
I love to create no churn ice cream recipes like this s’mores ice cream and raspberry crumble ice cream. But, this No Churn Strawberry Basil Ice Cream recipe is definitely a new favourite. The flavours of strawberry and basil together is truly something you must try in the summertime when both are at their peak of freshness.
What does no churn mean?
No churn means you don’t need a fancy ice cream maker or machine to make this recipe. You create a vanilla ice cream base using heavy whipping cream, sweetened condensed milk and vanilla extract. These three ingredients mixed together create a creamy texture for the base of this basil ice cream.
Why you’ll love this strawberry basil ice cream recipe
- You don’t need a fancy ice cream maker or ice cream machine.
- A lovely way to enjoy fresh basil and strawberries in the Summer.
- It’s no-churn ice cream which can be prepped in 15 minutes.
Ingredients need to make this no churn ice cream recipe
Sweetened condensed milk: this is the foundation of a no churn ice cream so there are no substitutes for this ingredient
Heavy whipping cream: make sure to use heavy whipping cream to whip into soft-medium peaks as part of the base of the recipe; whole milk or other milk products will not work
Strawberries: fresh strawberries are a must to create a delicious strawberry sauce for the base of this recipe
Fresh basil: make sure to use fresh basil leaves
Sugar: just a bit of granulated sugar mixes with the basil leaves before they’re added to this basil ice cream
Olive oil: a touch of olive oil helps the minced basil combine with the ice cream base
Vanilla extract: adds the vanilla flavour to the vanilla ice cream base; alternatively you can use vanilla bean paste
How to make this strawberry basil ice cream
Step 1: Line a loaf pan with parchment paper.
Step 2: Add the quartered strawberries, sugar and lemon juice to a small saucepan and bring to a boil over medium-high heat. Once boiling, turn to medium-low and keep at a simmer for 5-8 minutes until cooked down into a jammy texture with just a few tablespoons of liquid left. Use a fork to crush the strawberries into a chunky texture. Remove from the heat and pour the strawberries into a bowl and place in the fridge to cool.
Step 3: Add the finely chopped basil to a bowl with 1 tablespoon of sugar and 1 1/2 tsp of extra-virgin olive oil. Use your fingers to mix everything together to combine and then set aside.
Step 4: In a medium mixing bowl, stir together the vanilla extract and sweetened condensed milk until combined.
Step 5: In a large mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to soft-medium stiff peaks.
Step 6: Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Be careful not to overmix.
Step 7: Next, add the cooled strawberry mixture to the whipped cream mixture and gently fold in to combine.
Step 8: Pour half of the strawberry-whipped cream mixture into the prepared loaf pan and sprinkle over half of the fresh basil mixture. Use a knife to swirl it into the ice cream mixture. Pour in the remaining whipped cream mixture and the rest of the fresh basil mixture. Use a knife to swirl it into the mixture again.
Step 9: Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving. If the ice cream is too difficult to scoop, let it warm up for about 5-10 minutes on the counter before scooping.
Step 10: Store in the freezer, covered well with plastic wrap, for up to one month.
Expert tips
- Fresh basil leaves are KEY to the delicate taste of basil in this basil ice cream so they are a must.
- Make sure you use cold / chilled heavy cream (whipping cream) as warm cream won’t whip properly.
- Fresh strawberries are the way to go with this recipe as it hasn’t been tested with frozen strawberries.
- Make sure you get the exact ingredients needed for the base of this basil ice cream. The ice cream won’t turn out right if you use lower fat or lower sugar alternatives.
Common questions
Can I use strawberry jam instead of fresh strawberries?
You sure can! I would use about 2/3 cup strawberry jam total for this basil ice cream recipe.
Can I use something other than a loaf pan to store the ice cream?
A 9inch round pan covered with plastic wrap should work or you could use a freezer-safe container with a lid too.
Can I whip the cream in a blender?
Unfortunately whipping the cream in a blender will not product the medium-stiff peaks you need to create the base of the ice cream. So, I don’t recommend using a blender.
How to store this basil ice cream recipe
Store in the freezer, well covered or in an airtight container for up to 1 month (after that period of time it may be subject to freezer burn).
More frozen treats to love from the blog
Viral Frozen Peanut Butter Banana Yogurt Clusters
Easy No Bake 3 Ingredient Lemon Icebox Pie Recipe
Easy Waffle Ice Cream Sandwiches
Easy No-Churn Strawberry Basil Ice Cream Recipe
Ingredients
- 2 cups quartered strawberries
- 1/4 cup sugar
- 1/2 lemon, juiced
- 12 g basil leaves, finely chopped (about 1 cup basil leaves loosely packed OR 1/3-1/2 cup finely chopped)
- 1 tbsp sugar
- 1 1/2 tsp extra-virgin olive oil
- 2 cups heavy whipping cream
- 14 oz (1 3/4 cups) sweetened condensed milk
- 1 tbsp vanilla extract
Instructions
- Line a loaf pan with parchment paper.
- Add the quartered strawberries, sugar and lemon juice to a small saucepan and bring to a boil over medium-high heat. Once boiling, turn to medium-low and keep at a simmer for 5-8 minutes until cooked down into a jammy texture with just a few tablespoons of liquid left. Use a fork to crush the strawberries into a chunky texture. Remove from the heat and pour the strawberries into a bowl and place in the fridge to cool.
- Add the finely chopped basil to a bowl with 1 tablespoon of sugar and 1 1/2 tsp of extra-virgin olive oil. Use your fingers to mix everything together to combine and then set aside.
- In a medium mixing bowl, stir together the vanilla extract and sweetened condensed milk until combined.
- In a large mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to soft-medium stiff peaks.
- Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Be careful not to overmix.
- Next, add the cooled strawberry mixture to the whipped cream mixture and gently fold in to combine.
- Pour half of the strawberry-whipped cream mixture into the prepared loaf pan and sprinkle over half of the fresh basil mixture. Use a knife to swirl it into the ice cream mixture. Pour in the remaining strawberry-whipped cream mixture and sprinkle over the rest of the fresh basil mixture. Use a knife to swirl it into the mixture again.
- Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving. If the ice cream is too difficult to scoop, let it warm up for about 5-10 minutes on the counter before scooping.
- Store in the freezer, covered well with plastic wrap, for up to one month.
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