Easy No-Churn Strawberry Basil Ice Cream Recipe
Servings: 6 -8
This No-Churn Strawberry Basil Ice Cream Recipe is made with juicy Summer strawberries, fresh basil and a no churn vanilla ice cream base.
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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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