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Lemon Basil Ice Cream

This no-churn ice cream combines fresh lemon zest and juice with chopped basil leaves, resulting in a creamy, tangy treat with vibrant herbal notes. The mixture is blended until smooth and frozen without the need for an ice cream maker, producing a silky texture with bits of zest and herbs throughout.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream well chilled
  • 1 cup sweetened condensed milk
  • 2 lemon lemons (zested and juiced) preferably organic
  • 1/2 cup fresh basil leaves roughly chopped

Equipment

  • Mixing bowls
  • Whisk
  • Freezer-safe container
  • Spatula

Method
 

  1. Begin by zesting both lemons into a large mixing bowl, then juice them and add the juice to the bowl. This releases the bright citrus aroma and flavors.
  2. Add the sweetened condensed milk to the lemon mixture and stir well to combine, creating a smooth, tangy base.
  3. Chop the basil leaves roughly and fold them into the mixture, distributing the herbal bits evenly for bursts of flavor in every bite.
  4. In a separate chilled bowl, whip the heavy cream using a whisk until soft peaks form and it’s slightly thickened, about 3-4 minutes. You want it to be airy and light.
  5. Gently fold the whipped cream into the lemon-basil mixture, keeping the air in the cream intact for a creamy texture.
  6. Transfer the mixture into a freezer-safe container, smoothing the top with a spatula to ensure even freezing.
  7. Place the container in the freezer and let it freeze for at least 4 hours, ideally overnight, until firm and scoopable.
  8. Once frozen, scoop out the ice cream with a cold spoon or scoop, revealing a smooth, creamy texture dotted with bits of zest and basil leaves.

Notes

For best flavor, use fresh lemons and basil. Let the ice cream sit at room temperature for a few minutes before scooping to achieve perfect softness.