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

Print

Easy No-Churn Strawberry Basil Ice Cream Recipe

This No-Churn Strawberry Basil Ice Cream Recipe is made with juicy Summer strawberries, fresh basil and a no churn vanilla ice cream base.

Course Dessert

Cuisine Canadian

Keyword basil, ice cream

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Servings 6 -8

Author Jess

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.

The post Easy No-Churn Strawberry Basil Ice Cream Recipe appeared first on Cooking in my Genes.

Raspberries, honey and crumbled graham crackers are swirled throughout a luscious vanilla base for the perfect scoop of Summer ice cream.

If you’ve never made homemade ice cream before, let this raspberry ice cream recipe be the one you try first!

No churn ice cream is a fun and delicious summer treat; it’s one of my favorite things to make in the summer season! Sometimes it’s fun to make your own flavours of ice cream versus buying store-bought ice cream. This way, you control the flavour and the ingredients.

The base of the ice cream is vanilla by mixing together whipped cream, sweetened condensed milk and vanilla extract to create the smoothest ice cream base. Then, by mixing together crushed fresh raspberries and honey, you get a raspberry puree with a jammy-like texture that will create a lovely raspberry swirl through the delicious ice cream.

Why you’ll love this raspberry crumble ice cream

• You don’t need an ice cream machine to make this!
• It only takes about 10 minutes to prep.
• There is no cooking needed! You just need to whip the whipping cream.
• The ice cream recipe needs just 6 ingredients total!

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 fresh raspberry ice cream.

Ingredients needed to make this no churn ice cream

Raspberries: to create the raspberry flavour, crush fresh raspberries with a bit of honey to create a raspberry purée to mix into the ice cream base; make sure to use fresh berries, fresh berries hold too much water and won’t work

Honey: honey adds a bit of sweetness when added to the crushed raspberries

Heavy whipping cream: make sure to use heavy whipping cream to whip into stiff peaks as part of the base of the recipe; whole milk or other milk products will not work

Sweetened condensed milk: this is the foundation of a no churn ice cream so there are no substitutes for this ingredients

Vanilla extract: adds the vanilla flavour to the vanilla ice cream base; alternatively you can use vanilla bean paste

Graham crackers:  I love adding graham crackers to this ice cream for a crunchy texture; it also gives off those raspberry crumble vibes!

How to make this homemade raspberry ice cream recipe

Step 1: Line an 8x5inch loaf pan with parchment paper.

Step 2: In a small mixing bowl crush the fresh raspberries with the liquid honey. Set aside.

Step 3: In a medium bowl, stir together the vanilla extract and sweetened condensed milk until combined.

Step 4: In a large bowl, use a hand mixer with whisk attachment or use an electric 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 medium stiff peaks.

Step 5: 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 6: Pour half of the whipped cream mixture into the prepared loaf pan and spoon over half of the crushed raspberries and 3 graham crackers crumbled. Use a knife to swirl it into the ice cream mixture. Pour in the remaining whipped cream mixture and top with the rest of the crushed raspberries and 3 more graham crackers crumbled and use a knife to swirl it into the mixture again.

Step 7: Cover the loaf pan tightly with plastic wrap and freeze for at least 8 hours before serving. If the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.

Expert tips for making this raspberry ice cream recipe

• Make sure you use cold / chilled whipped cream as warm cream won’t whip properly.
• Easily make this raspberry ice cream recipe gluten free by using gluten free graham crackers.
• Make sure you get the exact ingredients needed for the base of this raspberry crumble ice cream – your ice cream won’t turn out right if you use lower fat or lower sugar alternatives.
• If you don’t want to use honey with the crushed raspberries, maple syrup could also work. Just note there will be a slight flavour difference.

Common questions

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.

What if I don’t like the seeds in the raspberries?
To make the smoother raspberry purée for the ice cream first crush the raspberries with the honey. Then, put the raspberry purée mixture through a fine mesh sieve or fine mesh strainer to get a smoother raspberry ‘sauce’ for the ice cream. You will still get some of the sweet raspberry flavor in the ice cream if you do make the purée this way.

Storage

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 delicious summer treats to make from the blog

Easy Waffle Ice Cream Sandwiches

Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Chocolate Chip Cookie Ice Cream Sandwiches

Print

Homemade No Churn Raspberry Crumble Ice Cream Recipe

This No Churn Raspberry Crumble Ice Cream recipe is made with raspberries, honey & graham crackers - a perfect scoop of Summer ice cream!

Course Dessert

Cuisine American

Keyword ice cream, raspberry frosting

Prep Time 10 minutes minutes

Resting time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6 -8

Author Jess

Ingredients

• 2 tbsp liquid honey
• 1 cup fresh raspberries
• 2 cups heavy whipping cream
• 14 oz (1 3/4 cups) sweetened condensed milk
• 1 tbsp vanilla extract
• 6 graham crackers, crushed into small pieces

Instructions

• Line a loaf pan with parchment paper.
• In a small bowl crush the fresh raspberries with the liquid honey. 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 medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to 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.
• Pour half of the whipped cream mixture into the prepared loaf pan and spoon over half of the crushed raspberries and 3 graham crackers crumbled. Use a knife to swirl it into the ice cream mixture. Pour in the remaining whipped cream mixture and top with the rest of the crushed raspberries and 3 more graham crackers crumbled and 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 minutes on the counter.
• Store in the freezer, covered well with plastic wrap, for up to one month.

The post Homemade No Churn Raspberry Crumble Ice Cream Recipe appeared first on Cooking in my Genes.