Refreshing Homemade Strawberry Basil Ice Cream Recipe

When the summer sun blazes and you’re craving something cold, refreshing, and uniquely flavorful, this Strawberry Basil Ice Cream Recipe is the ultimate treat. Marrying the natural sweetness of ripe strawberries with the subtle herbal notes of fresh basil, this recipe elevates the typical fruit-based ice cream to something truly special. It’s creamy, cooling, and delivers a gourmet twist with every bite.

Whether you’re an ice cream enthusiast looking for a new favorite or someone wanting to impress guests with a sophisticated dessert, this recipe is both approachable and fancy. Basil may not be your go-to when thinking of dessert herbs, but once you try it in this creamy strawberry blend, you’ll wonder why you didn’t combine the two sooner. This homemade ice cream is perfect for backyard barbecues, romantic dinners, or a solo indulgence on a warm day.

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🕒 Recipe Overview

• Prep Time: 25 minutes

• Active Time: 20 minutes

• Resting/Chill Time: 4–6 hours (or overnight)

• Total Time: 5–7 hours (including chilling and freezing)

• Cuisine: American, Fusion

• Course: Dessert, Snack

• Servings: 6

• Calories per Serving: ~210 kcal

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🧂 Ingredients

Here’s everything you need to make this delightfully creamy and fruity basil-infused strawberry ice cream:

For the Ice Cream Base:

• 1 ½ cups fresh strawberries, hulled and chopped

• ¾ cup granulated sugar (divided)

• 1 cup whole milk

• 2 cups heavy cream

• 5–6 fresh basil leaves

• 1 teaspoon lemon juice (optional, for brightness)

• 4 large egg yolks

• Pinch of salt

• 1 teaspoon pure vanilla extract

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🧰 Equipment

To ensure a smooth process, gather the following kitchen tools:

• Medium saucepan

• Fine mesh strainer

• Mixing bowls

• Whisk

• Ice cream maker (or freezer-safe container if churning manually)

• Blender or food processor

• Spatula

• Measuring cups and spoons

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🍓 Instructions

Step 1: Prepare the Strawberry Puree

1. Add the chopped strawberries and ¼ cup sugar to a small saucepan. Cook over medium heat for about 8–10 minutes until the berries soften and release their juices.

2. Remove from heat and let cool slightly. Blend into a smooth puree using a blender or food processor.

3. Strain the puree through a fine mesh sieve to remove seeds, if desired. Set aside to cool.

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Step 2: Infuse the Basil Milk

1. In a medium saucepan, combine whole milk and fresh basil leaves. Heat over medium-low until it begins to steam but not boil.

2. Turn off the heat, cover, and let it steep for 15–20 minutes.

3. Remove the basil leaves and discard.

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Step 3: Make the Custard Base

1. In a bowl, whisk the egg yolks with the remaining ½ cup of sugar and a pinch of salt until pale and thick.

2. Slowly pour the warm basil-infused milk into the yolk mixture, whisking constantly to temper the eggs.

3. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula until it thickens enough to coat the back of the spoon (170–175°F or 76–80°C).

4. Remove from heat and strain through a fine sieve into a clean bowl to remove any curdled bits.

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Step 4: Combine and Chill

1. Stir the heavy cream, strained strawberry puree, lemon juice (if using), and vanilla extract into the custard.

2. Cover and refrigerate for at least 4 hours or overnight to chill thoroughly.

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Step 5: Churn the Ice Cream

1. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

2. If you don’t have an ice cream maker, transfer the mixture to a freezer-safe container and stir vigorously every 30–45 minutes until frozen and creamy (about 4–5 hours).

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Step 6: Freeze and Serve

1. Transfer the churned ice cream to a container with a tight-fitting lid.

2. Freeze for at least 2 hours for a firmer scoop, or enjoy it soft-serve style right away.

3. Garnish with fresh basil leaves or sliced strawberries before serving, if desired.

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🍽️ Nutrition Information (Per Serving)

Note: These values are approximate and may vary based on exact ingredients used.

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🌿 Tips & Variations

• Use Organic Strawberries: Fresher and pesticide-free strawberries enhance both flavor and color.

• Go Vegan: Substitute dairy with coconut milk and coconut cream, and use a plant-based thickener like cornstarch or agar-agar in place of egg yolks.

• Add Texture: Fold in crushed graham crackers or shortbread cookies before freezing for a cheesecake-style variation.

• Make Popsicles: Pour the base into molds and freeze as basil-strawberry ice cream pops.

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🌞 Why This Recipe Works

This Strawberry Basil Ice Cream Recipe brings a beautiful balance of fruity sweetness and aromatic herbaceousness. The strawberries provide bright summer notes while basil lends a refreshing twist that cuts through the richness of the cream. The custard base guarantees velvety texture, and the simplicity of the process makes it accessible to beginners.

Whether you serve it in cones, bowls, or atop a warm brownie, this ice cream recipe is sure to be a hit at your next summer celebration.

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❤️ Serving Suggestions

• Scoop into a waffle cone with a drizzle of balsamic glaze.

• Pair with lemon shortbread cookies for a tea-time treat.

• Use it as a base for ice cream sandwiches with basil sugar cookies.

• Top with chopped pistachios and a strawberry coulis for an elevated dessert plate.

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Final Thoughts

Ice cream doesn’t always have to stick to the basics. By experimenting with herbs like basil, you open the door to flavor combinations that are both surprising and sensational. The Strawberry Basil Ice Cream Recipe is proof that creativity in the kitchen can be just as satisfying as tradition—and way more exciting.

So next time you’re looking to cool off or impress, let strawberries and basil do the talking. Your taste buds will thank you. 🍦🌿🍓