No Churn Strawberry Basil Ice Cream
This No-Churn Strawberry Basil Ice Cream is a creamy, aromatic frozen dessert made with fresh strawberries and fragrant basil. Quick to prepare, naturally sweet, and no ice cream maker needed, it’s a perfect homemade treat for any occasion.
Equipment
- 1 medium saucepan
- 1 Stand mixer or hand mixer
- 1 Potato masher or fork
- 1 9x5 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 9x5-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.
