No-Churn Strawberry Basil Ice Cream is super easy to make and a fun deviation from the typical strawberry ice cream flavor. A bit of fresh basil is added to heavy whipping cream, strawberries and sweetened condensed milk for a no-fuss dessert that is perfect for these hot summer days.
I just love combining strawberry and basil together and figured it would make a yummy ice cream as well. It turns out, I was right! Unfortunately, ice cream can be very dangerous in the wrong, little hands!
If you give your 4 year old an ice cream cone…
you have to give some ice cream to your 2 year old.
If you give ice cream to your 2 year old…
She’s gonna ask for a cone.
And chances are,
if you give a 2 year old an ice cream cone…
its gonna end up on your clothes, her clothes, your carpeting, your hair, her hair, the dog’s hair…
Yes, I’ve definitely been reading too many children’s books lately…over and over again! I have other interesting talents as well such as, reciting episodes of Dora by heart. Soooo much fun in one day! The only thing to possibly make things more exciting is some of this Strawberry Basil ice cream.
If you are looking for a lightened up frozen treat, Blueberry Cheesecake Frozen Yogurt with Dark Chocolate Chunks is just as delicious and a bit less sinful! Oh, and don’t forget the importance of indulging in the occasional adult beverage to add some spice to your day! Be sure to visit my Saturated Saturday page to find some great frozen cocktail ideas to get through this HOT, HOT weather!
No-Churn Strawberry Basil Ice Cream
- 2 C. Heavy Cream
- 1 Can 14 oz. Sweetened Condensed Milk
- 2 C. Strawberries; stems removed
- 1/4 C. Sugar
- 10 Basil Leaves; finely chopped
- 2 Tbsp. Vodka
In a medium mixing bowl, beat the Heavy Whipping Cream until stiff peaks form.
Add fresh strawberries and basil to a food processor or blender bowl; pulse until a pureed consistency is achieved. You may also chop the strawberries into small chunks if you prefer a chunky consistency in your ice cream.
In a large bowl, add sweetened condensed milk, sugar, and vodka; whisk until combined.
Stir in strawberry puree with basil or chunks if preferred.
Fold in whipped cream into the mixture with a spatula until combined.
Add to a metal loaf pan or freezer Tupperware.
Cover and freeze for 2-4 hours; depending on desired consistency.
Note: You can omit the vodka, but the ice cream will freeze harder. Let the ice cream thaw for around 20 minutes before serving if hard.