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Creamy No-Churn Strawberry Basil Swirl Ice Cream

no-churn strawberry basil swirl ice cream - featured image

A quick and easy no-churn ice cream featuring a bright strawberry and fresh basil swirl, delivering a creamy, refreshing treat without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 cup (150 g) fresh strawberries, sliced
  • 1012 fresh basil leaves
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon (5 ml) fresh lemon juice
  • 1 teaspoon (5 ml) vanilla extract

Instructions

  1. Rinse and hull the strawberries. Slice thinly and place into a small bowl. Add sugar and lemon juice, stirring gently to combine. Let sit while whipping the cream to macerate the berries.
  2. Finely chop the basil leaves and stir them into the strawberry mixture.
  3. In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form.
  4. Gently fold the sweetened condensed milk and vanilla extract into the whipped cream, keeping the mixture airy.
  5. Pour half of the cream mixture into a freezer-safe container. Spoon dollops of the strawberry basil mixture on top, then add the remaining cream. Use a knife or skewer to gently swirl the strawberry basil through the cream without overmixing.
  6. Cover the container with a lid or plastic wrap and freeze for at least 6 hours, preferably overnight.
  7. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly.

Notes

Chill mixing bowl and beaters before whipping cream for better results. For a smoother swirl, puree strawberries and basil together. Avoid overwhipping cream to prevent turning it into butter. Let ice cream freeze overnight for best texture. Use a warm spoon dipped in hot water for clean scoops.

Nutrition

Keywords: no-churn ice cream, strawberry ice cream, basil ice cream, easy dessert, summer treat, homemade ice cream, no ice cream maker