This Strawberry Basil Ice Cream blends fresh, vibrant flavors with creamy richness for a truly unique dessert experience.
Bursting with antioxidants from strawberries and the herbaceous goodness of basil, it offers a nutrient boost along with plant-based protein from ricotta.
Low in saturated fat and naturally satisfying, it’s an easy, refreshing treat perfect for everyday indulgence.
Strawberry Basil Ice Cream
Equipment
- 1 Medium mixing bowl
- 1 blender or food processor
- 1 glass measuring cup
- Plastic wrap or lid
- Ice cream maker
- Freeze-proof container
- Ice cream scooper
Ingredients
- 1 lb fresh strawberries cleaned and hulled
- ¾ cup granulated sugar
- 1 tbsp vodka
- Zest of 1 lemon
- ½ tsp fresh lemon juice
- 1 cup fresh basil leaves
- 1 cup whole milk ricotta cheese Sargento or similar
- 1 cup heavy cream
Instructions
- Prepare the Fresh Strawberries: Begin by selecting ripe, fragrant strawberries for the best flavor and texture. Rinse them gently under cold running water to remove any dirt or residue, then pat them dry using a clean kitchen towel. Remove the green hulls with a paring knife, and cut the strawberries into halves or quarters depending on size. This preparation ensures they macerate evenly and blend smoothly for a consistent ice cream base.
- Combine Strawberries and Sweeteners: Place the prepared strawberries into a medium mixing bowl. Sprinkle ¾ cup of granulated sugar evenly over them, then add the zest of one lemon to introduce a bright citrus aroma. Pour in ½ teaspoon of fresh lemon juice for balanced flavor, and add 1 tablespoon of vodka, which enhances the texture and keeps the ice cream softer when frozen. Gently toss until all ingredients are combined.
- Macerate the Mixture: Cover the bowl loosely with plastic wrap or a lid, and let the strawberry mixture rest for one hour at room temperature. This process allows the sugar to draw out the juices, creating a naturally sweetened, intensely flavored base. Macerating also softens the strawberries, making them easier to blend later.
- Prepare the Basil and Dairy Ingredients: While the strawberries are macerating, wash 1 cup of fresh basil leaves thoroughly under cold water. Pat them dry with paper towels to avoid adding excess moisture. Gather 1 cup of whole milk ricotta cheese and 1 cup of heavy cream, ensuring all ingredients are ready for blending once the strawberries are prepared.
- Blend the Strawberry Mixture: Transfer the macerated strawberries and their juices into a high-powered blender or food processor. Add the basil leaves, ricotta cheese, and heavy cream. Pulse briefly to break down the ingredients, then process until smooth for a creamy ice cream base. For a slightly chunkier texture, blend only until the mixture is combined without overprocessing.
- Chill the Ice Cream Base: Pour the blended mixture into a clean bowl or container. Cover tightly with plastic wrap or a lid, and place in the refrigerator to chill for at least four hours, or preferably overnight. Thorough chilling allows flavors to develop and ensures the mixture is cold enough for ideal churning results.
- Churn the Ice Cream: Follow your ice cream maker’s instructions for preparation. Pour the chilled base into the machine and churn until it reaches a thick, creamy consistency. Churning typically takes about 20 minutes, depending on your machine. This process incorporates air for smooth texture and perfect creaminess.
- Freeze Until Firm: Transfer the churned ice cream into a freeze-proof container. Smooth the surface with a spatula, cover with a lid or plastic wrap, and place in the freezer for at least 20 minutes to firm up. For best texture, freeze several hours or overnight before serving.
- Serve and Enjoy: Use a cold ice cream scooper to serve generous portions into bowls or cones. Garnish with fresh basil leaves or thin strawberry slices for a visually appealing, aromatic finish. Enjoy immediately as a refreshing dessert or store for later indulgence.
- Cleaning and Storage: After serving, clean your blender and ice cream maker promptly to prevent residue buildup. Store leftover ice cream in an airtight container in the freezer for up to two weeks. Allow it to soften at room temperature for five minutes before scooping for the best texture.
Notes
- Use ripe, fresh strawberries for the best flavor — frozen strawberries will change the texture.
- Macerating the strawberries for at least an hour enhances sweetness and intensifies flavor naturally.
- Vodka in this recipe helps keep the ice cream creamy and prevents excessive ice crystallization.
- Fresh basil should be washed and dried thoroughly before blending to avoid extra moisture.
- Whole milk ricotta adds a creamy texture and subtle tang without overpowering the strawberry flavor.
- This recipe works best with an ice cream maker but can be adapted for no-churn methods.
Chef’s Secrets: Enhancing Strawberry Basil Flavor
To create the most vibrant Strawberry Basil Ice Cream, pay attention to ingredient quality and timing.
Fresh, ripe strawberries make all the difference — their natural sweetness reduces the need for extra sugar.
Basil should be bright green with no signs of wilting to retain its aromatic freshness.
Maceration is a key step it allows flavors to marry and ensures a deeply flavorful base.
The addition of vodka, though subtle in taste, plays a vital role in softening the texture and enhancing the overall creaminess.
For extra indulgence, you can fold in small strawberry pieces after blending for a delightful texture contrast.
Serving Suggestions: Creative Enjoyment Ideas
Strawberry Basil Ice Cream is a versatile dessert that pairs wonderfully with a range of flavors.
Serve it in a classic waffle cone for a summer treat, or dish it alongside a shortcake or sponge cake for a sophisticated dessert plate.
A drizzle of balsamic glaze adds a gourmet touch, while fresh strawberry slices and basil leaves create a colorful, aromatic garnish.
This ice cream is equally delightful as a palate cleanser after a rich meal or as a sweet ending to a casual backyard gathering.
Storage Tips: Keeping Ice Cream Fresh
To maintain the creaminess of your Strawberry Basil Ice Cream, store it in an airtight, freeze-proof container.
Press a sheet of parchment or wax paper directly on the surface before sealing to prevent ice crystals from forming.
Keep the container in the coldest part of your freezer, away from the door, to preserve texture.
Ideally, consume within two weeks for optimal flavor and freshness.
Allow ice cream to sit at room temperature for about five minutes before scooping — this softens it slightly and makes serving easier.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can use a no-churn method by blending the ingredients, pouring them into a freezer-safe container, and stirring every 30 minutes until frozen.
This process may require extra time and won’t yield the exact same texture as churning, but it still results in a creamy dessert.
2. Is vodka necessary in the recipe?
Vodka is optional, but it helps to keep the ice cream from becoming too hard when frozen.
If you prefer not to use alcohol, you can replace it with an equal amount of lemon juice or water, though the texture may be slightly firmer.
3. How long does Strawberry Basil Ice Cream last?
Stored properly in an airtight container, this ice cream will stay fresh in the freezer for up to two weeks. Beyond that, it may develop ice crystals and lose flavor quality.
4. Can I substitute basil with other herbs?
Basil gives a unique aromatic note to this recipe. However, mint or lemon verbena can work as substitutes for a different flavor profile. Adjust the quantity to taste, as herbs vary in potency.
5. How do I prevent ice crystals from forming?
Proper chilling and storage are key. Chill the base thoroughly before churning, use an airtight container, and press parchment paper directly on the ice cream’s surface before sealing.
Store in the coldest part of your freezer and avoid frequent thawing and refreezing.
