Strawberry and basil no-churn ice cream
Serves 8-10 | prep 20 mins | total time
Strawberry and basil no-churn ice cream
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Serves 8-10 | prep 20 mins | total time
A really easy ice cream, with no machine or whisking required. Don’t be put off by the idea of basil in an ice cream – it adds just a whisper of summery freshness, but you can add 1 teaspoon of vanilla extract if you prefer
Rate
Nutritional information (per serving)
Calories
526Kcal
Fat
38gr
Saturates
23gr
Carbs
39gr
Sugars
39gr
Fibre
3gr
Protein
5gr
Salt
0.2gr
Ingredients
- 600g strawberries, trimmed and halved, plus extra to serve
- 4 tbsp caster sugar
- juice of 1 large lemon
- ½ x 30g pack basil, leaves only
- 1 x 397g tin condensed milk
- 500ml double cream
Step by step
Get ahead
Keeps for 1 month in the freezer.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the strawberries with the sugar and lemon juice in a baking dish, and spread out to a single layer. Bake for 20-25 minutes until soft and juicy (doing this concentrates the strawberry flavour).
- Leave to cool, then tip into a blender and whiz until smooth. Add the basil leaves (reserve a few to garnish if you wish) and pulse the mixture a few times.
- Put the condensed milk and double cream into a large bowl and use an electric whisk to beat until thick and holding stiff peaks. Stir through the strawberry and basil purée until the mixture is even in colour.
- Transfer to a shallow lidded container and freeze until solid, at least 8 hours. Remove from the freezer 10-15 minutes or so before serving to let it soften slightly for easy scooping. Serve with extra strawberries and a few leaves of basil, if you like.
