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Strawberry and basil no-churn ice cream


Serves: 8-10
timePrep time: 20 mins
timeTotal time:
Strawberry and basil no-churn ice cream
Recipe photograph by Maja Smend

Strawberry and basil no-churn ice cream

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

Serves: 8-10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
526Kcal
Fat
38gr
Saturates
23gr
Carbs
39gr
Sugars
39gr
Fibre
3gr
Protein
5gr
Salt
0.2gr

Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes

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.
  1. 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).
  2. 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.
  3. 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.
  4. 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.

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