Summer is in full swing over here in Tennessee.
It’s hot and oh so humid! In the words of an old southern lady, “the air is very close.” This phrase has stuck with me ever since! What a perfect way to describe how sticky Tennessee summer’s can be! The air is too close if you ask me lol. But as luck would have it, this is the summer of no-churn ice cream! And this Strawberry Basil No Churn Ice Cream is the perfect, easy, quick, COLD dessert needed for days like these.
If you’ve never had Strawberry and Basil paired together your tastebuds are in for a treat! They’re a match made in heaven. I got the idea for this flavor from a local antique store here in Clarksville called Miss Lucilles Marketplace. They have a strawberry basil lemonade that is perfection. If you are ever in the area and you enjoy antique shopping and good food, it’s a must stop destination!
Ok, on to making this lovely ice cream!
No-Churn Ice Cream recipes are everywhere I look these days!
It’s taken the home dessert world by storm for a good reason. It simplifies the traditional ice cream-making process, eliminating the need for special equipment. All you need is a few basic ingredients and some patience as the mixture freezes to perfection. The result is a creamy, dreamy dessert that rivals anything you can buy in a store.
Plus, the flavor options are literally endless. Anything you can dream up, you can have! Early this summer I made Lemon Blueberry Ice Cream Sandwiches with no-churn ice cream that were to die for.
The Process
Preparing the Strawberries
Start by letting the strawberries macerate with a bit of sugar. This optional step draws out their natural juices, intensifying their flavor and sweetness. Letting them sit for about 30 minutes, stirring occasionally, creates a delicious syrup that adds a burst of strawberry goodness to your ice cream.
Infusing the Basil
To get that delightful basil flavor, you’ll need to infuse it into the cream. Heat a portion of the cream until it just begins to simmer, then add the finely chopped basil leaves. Cover the saucepan and let the basil steep for about 15-20 minutes. This step ensures that the basil flavor is well-incorporated into the cream. After steeping, strain out the basil leaves and chill the infused cream completely in the refrigerator.
Whipping the Cream
Whipping the cream is where the magic happens. Combine the remaining heavy cream with the chilled basil-infused cream and whip until stiff peaks form. This is what gives your ice cream its light and airy texture. The key is to whip the cream just right – too little, and it won’t hold its shape; too much, and it could turn into butter.
Mixing the Base
Mixing the sweetened condensed milk with vanilla extract creates a rich and creamy base for your ice cream. The condensed milk adds sweetness and a smooth texture, making your ice cream irresistibly creamy.
Combining Everything
Gently fold the whipped cream into the condensed milk mixture until smooth and well-incorporated. This requires a gentle touch to maintain the airiness of the whipped cream. Then, fold in the macerated strawberries and any syrup. This step ensures that the strawberry flavor is evenly distributed throughout the ice cream.
Freezing the Ice Cream
Pour the mixture into a container, cover it, and freeze for at least 4-6 hours, or until firm. The waiting can be the hardest part, but it’s worth it when you finally scoop out that creamy, flavorful ice cream.
Interesting Tidbits
The Science of No-Churn Ice Cream
No-churn ice cream is made possible by the combination of whipped cream and sweetened condensed milk. The whipped cream incorporates air, giving the ice cream its light texture, while the condensed milk acts as a sweetener and helps prevent ice crystals from forming. This combination mimics the effects of churning in a traditional ice cream maker.
Basil: Not Just for Savory Dishes
Basil is typically associated with savory dishes like pesto and Caprese salad, but it also works wonderfully in desserts. Its aromatic, slightly peppery flavor pairs beautifully with sweet ingredients, adding depth and complexity to dishes like ice cream, sorbets, and even cakes.
Strawberry Fun Facts
Did you know that strawberries are the only fruit with seeds on the outside? Each strawberry has about 200 seeds. Also, strawberries belong to the rose family, which is why their scent is so delightful. These little berries are not only tasty but also packed with vitamins, fiber, and antioxidants.
Helpful Tips and Tricks
Choosing the Best Strawberries
For the best flavor, use fresh, ripe strawberries. The quality of your strawberries will directly impact the taste of your ice cream. If fresh strawberries aren’t available, you can use frozen ones, but make sure to thaw and drain them well before using.
Basil Variations
While sweet basil is the most common type used, don’t be afraid to experiment with other varieties like Thai basil for a slightly different flavor profile. Each type of basil brings its unique twist to the ice cream.
Straining the Basil
When straining the basil-infused cream, use a fine-mesh sieve to ensure no basil bits remain. This will give your ice cream a smooth and creamy texture without any unwanted bits.
Folding Technique
When folding the whipped cream into the condensed milk, use a large spatula and a gentle folding motion. This helps retain the air in the whipped cream, resulting in a lighter ice cream.
Freezing Time
For the best texture, let the ice cream freeze overnight. This allows the flavors to meld and the ice cream to firm up properly. If you’re in a hurry, you can check it after 4 hours, but the texture might be softer.
Storage
Store your ice cream in an airtight container to prevent it from absorbing any odors from the freezer. Covering the surface with plastic wrap before sealing the container can also help prevent ice crystals from forming on the surface.
If you live in a place where the air is also “close” lol or it’s just also a very hot summer – I hope you give this recipe a try!
Strawberry basil no-churn ice cream offers a unique and enjoyable way to savor the flavors of summer. The sweet strawberries paired with the aromatic basil create a flavor combination that’s both unexpected and delicious. The simplicity of the no-churn method makes it accessible to anyone, even without an ice cream maker.
Whether you’re planning a summer gathering or looking to try something new in your dessert repertoire, this ice cream is a fantastic choice. Give this recipe a try, and you’ll discover a new favorite that brings a touch of creativity to your kitchen.
Feel free to share your creations and experiences in the comments. Happy ice cream making!
Strawberry Basil No-Churn Ice Cream
Equipment
- Small Sauce Pan
- Cutting Board and Knife
- Kitchenaid Mixer + Whisk Attachment
- Bowls
- Rubber Spatula
Ingredients
- 2 cups heavy whipping cream 480 ml
- 1 cup sweetened condensed milk 240 ml
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and chopped 450 g
- 1/4 cup fresh basil leaves, finely chopped 60 ml
- 1/4 cup granulated sugar 50 g
Instructions
Strawberries
- Combine the chopped strawberries with the granulated sugar in a bowl. Let it sit for 30 minutes, stirring occasionally. This step is optional if you prefer a more natural strawberry flavor.
Prepare the Basil-Infused Cream:
- In a small saucepan, heat 1/2 cup of the heavy cream over medium heat until it just begins to simmer. Remove from heat, add the chopped basil leaves, and cover. Let the cream steep for about 15-20 minutes to infuse the basil flavor.
- Strain the basil out of the cream and chill the infused cream completely in the refrigerator.
Whip the Cream:
- In a large bowl, combine the remaining 1 1/2 cups of heavy cream with the chilled basil-infused cream.
- Using an electric mixer, whip the cream until stiff peaks form.
Combine Ingredients:
- In another bowl, mix the sweetened condensed milk with the vanilla extract until well combined.
- Gently fold the whipped cream into the condensed milk mixture until smooth and well incorporated.
Add Strawberries:
- Fold the chopped strawberries (and any syrup from maceration, if used) into the cream mixture until evenly distributed.
Freeze the Ice Cream:
- Pour the mixture into a 9×5 inch loaf pan or a similar container. Cover with plastic wrap or a lid.
- Freeze for at least 4-6 hours, or until firm.
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