No-Churn Basil Ice Cream

I know basil ice cream sounds really weird, but it’s delicious, especially with strawberries. If you can find fresh basil, give it a try!


No-Churn Basil Ice Cream

Yield: 6 cups ice cream

  • 2 cups heavy cream
  • 1 cup packed basil leaves, torn into pieces (about 2 oz)
  • 14-ounce can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Pinch fine salt
  1. Chill a 9″ x 5″ metal loaf pan.
  2. Pour heavy cream into a small pot and bring just to a simmer over medium-low to medium heat.
  3. Remove from heat, stir in basil, and let stand, covered, for 30 minutes.
  4. Refrigerate for at least 3 hours, then strain out basil leaves.
  5. Whisk together the condensed milk, vanilla, and salt in a large bowl.  Set aside.
  6. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  7. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  8. Pour into metal loaf pan and freeze, covered, until solid and scoopable, about 5 hours. Serve either alone or with strawberries.

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