Indulge in the refreshing twist of Strawberry Basil Ice Cream, a no-churn dessert that combines sweet, juicy strawberries with aromatic basil.
Rich in healthy fats from creamy dairy and naturally sweetened with fruit, this ice cream is a quick, fuss-free treat.
It’s perfect for satisfying dessert cravings while keeping your cooking simple, wholesome, and stress-free.
No Churn Strawberry Basil Ice Cream
Equipment
- 1 medium saucepan
- 1 Stand mixer or hand mixer
- 1 Potato masher or fork
- 1 9×5 inch Loaf Pan
- 1 mixing bowl (small)
- Spatula or knife
Ingredients
- 1 pound fresh or frozen strawberries chopped
- ¾ cup sugar
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 tablespoons fresh basil finely chopped
Instructions
- Prepare the Strawberry Sauce: Begin by gathering your fresh or frozen strawberries and sugar. Place the strawberries and sugar into a medium-sized saucepan over medium-high heat. As the mixture heats, the strawberries will release their natural juices while the sugar dissolves, forming a vibrant, glossy strawberry sauce. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking or burning.
- Simmer for Softness: Once boiling, reduce the heat to medium and allow the strawberries to simmer for approximately 10 minutes. This step softens the fruit and intensifies the natural sweetness. Use a potato masher or fork to mash the strawberries to your desired consistency—leave some chunks for texture or mash completely for a smoother sauce. After mashing, remove from heat and allow the sauce to cool to room temperature.
- Whip the Cream to Stiff Peaks: Pour the heavy cream into a stand mixer or large mixing bowl if using a hand mixer. Beat on medium-high speed until the cream forms stiff peaks, which should take around 2 minutes. The cream should hold its shape when the beaters are lifted. This whipped cream forms the fluffy base of your ice cream, giving it a rich and creamy texture.
- Mix the Sweetened Condensed Milk and Basil: In a separate small mixing bowl, combine the sweetened condensed milk, vanilla extract, a pinch of salt, and the finely chopped fresh basil. Stir thoroughly to ensure that the basil is evenly distributed and the mixture is smooth. This infusion of basil adds a subtle aromatic layer that complements the natural sweetness of the strawberries.
- Combine a Portion of Cream with the Milk Mixture: Take about one cup of the whipped cream and fold it gently into the sweetened condensed milk and basil mixture. Use a spatula and a gentle folding motion to maintain the airy texture of the whipped cream while fully incorporating it into the milk mixture. This step lightens the condensed milk, ensuring the final ice cream is soft and creamy rather than dense.
- Fold the Milk Mixture into the Remaining Cream: Once the initial portion is combined, add the milk mixture back into the remaining whipped cream. Carefully fold until everything is evenly blended. Avoid overmixing, as this could deflate the whipped cream. The result should be a smooth, light, and creamy ice cream base ready to be combined with the strawberry sauce.
- Create Strawberry Swirl or Mix-In: Decide whether you want a visually striking strawberry swirl or a fully mixed strawberry flavor. For a swirl, pour the whipped cream mixture into a 9×5-inch loaf pan. Add dollops of the cooled strawberry sauce on top and drag a knife or spatula through the mixture to create marbled streaks. For a uniform flavor, gently fold the strawberry sauce into the ice cream mixture until fully incorporated.
- Transfer to Freezer and Set: Cover the loaf pan with a lid or plastic wrap to prevent freezer burn. Place it in the freezer and allow it to set for at least 5 hours or until fully firm. The ice cream will thicken as it freezes, and the flavors of strawberry and basil will meld together, creating a harmonious and refreshing dessert.
- Serve and Enjoy: Before serving, remove the ice cream from the freezer and let it sit for a few minutes to soften slightly for easier scooping. Use a warm ice cream scoop or spoon to serve generous portions. Garnish with fresh basil leaves or small strawberry slices for a beautiful presentation. Enjoy your creamy, aromatic, no-churn strawberry basil ice cream immediately!
Notes
- Gently fold the whipped cream into the sweetened condensed milk mixture to preserve the airy texture and ensure a creamy ice cream.
- Mash the strawberries to your preference: leave chunks for texture or make smooth for a uniform sauce.
- Fresh basil adds a subtle aromatic flavor that pairs beautifully with sweet strawberries.
- For a vibrant pink color, use fully ripe strawberries or add a few drops of natural red food coloring.
- Reserve a few strawberry pieces to garnish the ice cream for a visually appealing presentation.
- Use an airtight container for storage to prevent freezer burn and maintain creaminess.
Chef’s Secrets for Creamy Success
Achieving the perfect creamy consistency begins with properly whipping the cream to stiff peaks; under-whipping can result in a dense ice cream, while over-whipping may make folding more challenging.
Using fresh basil ensures a bright, herbaceous flavor, but dried basil can be substituted in a pinch—just reduce the amount as dried herbs are more concentrated.
For a natural, visually striking pink hue, let the strawberries fully ripen or briefly macerate them with sugar before cooking.
Finally, gentle folding is the key preserving the airy structure of the whipped cream will give the ice cream its signature light, silky texture.
Serving Suggestions to Impress Guests
This strawberry basil ice cream is versatile and pairs beautifully with a variety of desserts.
Serve it alongside a warm shortcake or fresh fruit tart for a refreshing summer treat, or enjoy it with a drizzle of balsamic reduction to highlight the basil notes.
For an elegant presentation, garnish each scoop with finely chopped fresh basil leaves, a few strawberry slices, or even a light sprinkle of toasted nuts for added texture.
Its creamy, aromatic profile makes it a stunning centerpiece for dinner parties or casual family gatherings alike.
Storage Tips for Freshness and Flavor
Store your ice cream in an airtight container to prevent freezer burn and maintain optimal texture.
For the best flavor, consume within two weeks, as the fresh basil can gradually lose its potency over time.
If the ice cream becomes too firm, allow it to sit at room temperature for 5–10 minutes before scooping.
You can also prepare this recipe in advance and freeze it in individual portions for easy grab-and-go treats.
Always use a clean, dry scoop or spoon to avoid introducing moisture, which can affect the ice cream’s creamy consistency.
Frequently Asked Questions
1. Can I use frozen strawberries instead?
Yes! Frozen strawberries work perfectly. Allow them to thaw slightly before cooking, and drain excess liquid if needed to prevent the ice cream from becoming too watery.
2. Do I need an ice cream maker?
No ice cream maker is required for this recipe. The whipped cream and sweetened condensed milk base create a creamy, smooth texture without churning.
3. Can I substitute basil with another herb?
Absolutely. Fresh mint or lemon balm can offer a similar aromatic note, though basil provides a unique sweet-herb flavor that pairs particularly well with strawberries. Use sparingly to avoid overpowering the fruit.
4. How do I make a deeper pink color?
If you prefer a more vibrant pink, add a few drops of natural red food coloring to the milk mixture before folding in the whipped cream.
Alternatively, using very ripe, deep-red strawberries enhances the natural color.
5. Can I prepare this ice cream ahead of time?
Yes! It can be made a day or two in advance and stored in the freezer. Allow it to soften slightly before serving to achieve the ideal scoopable texture.
