A very simple homemade ice cream, No Churn Strawberry Basil Ice Cream is full of fresh flavors in a unique combination.
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So I know that No Churn Strawberry Basil Ice Cream probably sounds weird. Basil is traditionally a savory herb and you don’t see it paired up with desserts and sweets. But this combination just works! Something about the sweetness and the strawberry flavor works so well with the basil. If you are still unsure, or if you do not have basil, fresh mint could work as well. But I really suggest you go for it and try the basil!
You can use either fresh or frozen berries for this no churn strawberry ice cream which makes it easy regardless of the season. When mashing the strawberries during cooking, I like to leave a good amount of chunks in the mixture so that when you scoop into the ice cream you have beautiful pieces of strawberry. But you can also choose to completely mash and even strain the berries if you want a very smooth texture.
Typically making ice cream requires a churn of some sort, typically a machine or attachment for a mixer. But no churn ice cream is incredibly simple to make! Just whip some cream up (which provides lightness and air to the ice cream) and mix with sweetened condensed milk, vanilla, and flavorings for that ice cream such as strawberry and fresh basil in this case. I love being able to make homemade ice cream and make fun, unique flavor combinations! Find more of our no churn ice cream recipes here, such as our No Churn Amaretto Cherry Ice Cream or our No Churn Pina Colada Ice Cream.
No Churn Ice Creams
- 1 pound strawberries fresh or frozen, chopped
- 3/4 cup sugar
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- pinch salt
- 2 Tablespoons finely chopped fresh basil
- Heat a medium saucepan over medium high heat. Add the strawberries and sugar. Bring to a boil (the berries will release liquid and the sugar will melt, making a sauce).
- Reduce heat to medium and simmer for 10 minutes for the strawberries to soften. Mash as much or little as you wish with a potato masher or fork. Set aside and let cool to room temperature. (I like to leave it a little chunky so I get pieces of strawberries in the ice cream).
- Put the heavy cream in a stand mixer and mix on medium high until stiff peaks form, approximately 2 minutes.
- Meanwhile, combine the sweetened condensed milk, vanilla, salt, and chopped basil in a small bowl. Stir to combine.
- Once the cream is whipped, add a cup to the sweetened condensed milk mixture and fold or gently stir until combined. Add that mixture back into the rest of the whipped cream and fold to combine.
- For a strawberry swirl: Pour the whipped cream mixture into a 9 by 5 loaf pan. Add the strawberry mixture in clumps and drag a knife or spatula through the mix to make strawberry streaks.
- For a mixed ice cream with no streaks: Gently mix the strawberry mixture into the cream mixture until combined. Pour the ice cream into a 9 by 5 inch loaf pan.
- Cover the pan and freeze until fully set, approximately 5 hours or more.
2 thoughts on “No Churn Strawberry Basil Ice Cream”
Wow! This is quite possibly the best ice cream I’ve ever had. I was looking for an excuse to use up the basil from my garden, so I used more than recommended but chopped it very finely. It’s still fairly subtle though and the flavors are very complementary.
How wonderful! So glad you liked it 🙂