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BASIL ICE CREAM ON A SILVER SPOON
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No-Churn Basil Ice Cream

A no-churn ice cream recipe that gets it lovely flavor from fresh basil. If you enjoy mint ice cream, I think you'll really love this basil one! Basil has a similar cooling effect in ice cream.
Course ice cream
Cuisine American
Diet Gluten Free
Keyword basil, ice cream
Prep Time 10 minutes
Additional Time 4 hours
Servings 8 servings

Ingredients

  • 1 can [14 ounces] sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • a good pinch of salt
  • 1/4-1/3 cup basil
  • 2 cups cold heavy cream

Instructions

  • In a small saucepan, heat heavy cream and basil until just simmering. Take off the heat and let basil steep for 30 minutes. Place the mixture in a blender and blend until basil is chopped, but make sure not to over whip the cream (I used an immersion blender which worked nicely).
  • Fill a large bowl with ice and fill 1/3 full with water to create an ice bath. Place a smaller bowl inside the ice bath. Pour basil-cream mixture into the smaller bowl, let sit until cool, and then refrigerate until chilled, about 1 hour. (You can also skip the ice bath and put the slightly cooled basil mixture in the fridge overnight, and then proceed to blending.)
  • In a medium bowl, stir together condensed milk, vanilla, and salt. In a large bowl of a standing mixer, beat the basil-cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold 1/3 of the whipped cream into condensed milk mixture. Fold until fully combined. Gently fold in the rest of the whipped cream. Pour into a regular sized loaf pan, and freeze until firm, 6 hours [or, covered, up to 1 week].

Notes

Be careful not to over whip the cream. [Trust me. This is a disaster.] I found the cream took a bit longer to turn to peaks after being blended. Also, 1/4 cup basil made for a milder tasting ice cream – the basil flavor was present, but subtle. 1/3 cup boasted of basil, and was my personal preference. If you own a Pullman pan, this works nicely to freeze the ice cream in (plus it has a lid!) but otherwise a 9 x 5 loaf pan works great.