Creamy No-Churn Strawberry Basil Ice Cream
A smooth and creamy no-churn ice cream featuring fresh strawberries and a subtle herbal twist of basil, perfect for an easy homemade summer dessert without any special equipment.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups fresh strawberries, hulled and quartered
- 10–12 fresh basil leaves, washed and roughly chopped
- 2 cups heavy whipping cream (480 ml)
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- Prepare the Strawberry Basil Puree: In a blender or food processor, combine hulled strawberries, chopped basil leaves, fresh lemon juice, and a pinch of salt. Blend until smooth but still vibrant. Taste and adjust lemon if needed.
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form.
- Combine Sweetened Condensed Milk and Vanilla: In a separate bowl, stir together the sweetened condensed milk and vanilla extract until smooth.
- Fold It All Together: Gently fold the strawberry basil puree into the whipped cream in batches, then fold in the sweetened condensed milk mixture. Use a spatula to combine everything evenly but gently.
- Freeze: Pour the mixture into a freezer-safe container, smooth the top, and cover tightly. Freeze for at least 6 hours or preferably overnight until firm but scoopable.
- Serve: Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly. Enjoy!
Notes
Whip cream to soft peaks to avoid turning it into butter. Chop or bruise basil leaves lightly to release oils without overpowering the flavor. For an ultra-smooth texture, strain the strawberry basil puree through a fine mesh sieve. Use a shallow, wide container for faster freezing and easier scooping. Let ice cream soften at room temperature for 5 minutes before serving. Store leftovers airtight with parchment paper on surface to prevent ice crystals.
Nutrition
- Serving Size: About 1/2 cup
- Calories: 220
- Sugar: 20
- Sodium: 50
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: no-churn ice cream, strawberry ice cream, basil ice cream, homemade dessert, easy summer dessert, no ice cream maker