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Creamy No-Churn Strawberry Basil Ice Cream

no-churn strawberry basil ice cream - featured image
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A quick and easy no-churn ice cream combining fresh strawberries and basil for a creamy, refreshing homemade dessert perfect for summer.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced (about 300g)
  • 10–12 fresh basil leaves, roughly chopped
  • 2 cups heavy whipping cream, cold (480ml)
  • 1 cup sweetened condensed milk (300g)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch of salt

Instructions

  1. Combine sliced strawberries, chopped basil, lemon juice, and a pinch of salt in a food processor or blender. Pulse until smooth but slightly textured. Taste and adjust lemon or basil if needed. Set aside.
  2. In a large chilled bowl, beat the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
  3. Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a spatula, taking care not to deflate the cream.
  4. Fold the strawberry-basil puree into the whipped cream mixture until streaks are just blended but still show some marbling.
  5. Pour the mixture into a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm but scoopable.

Notes

For smoother texture, gently swirl the mixture once or twice during the first hour of freezing. Chill bowl and beaters before whipping cream. If ice cream is too hard, let sit at room temperature for 5-10 minutes before scooping. Substitute coconut cream and plant-based condensed milk for a dairy-free version. Basil can be swapped with mint or lemon balm.

Nutrition

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

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