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Lemon Basil No-Churn Ice Cream

This ice cream combines fresh lemon zest and aromatic basil leaves to create a creamy, smooth frozen dessert without the need for churning. The mixture is blended until smooth and then frozen until firm, resulting in a bright, herbaceous treat with a soft, scoopable texture.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup heavy cream for rich creaminess
  • 1/2 cup sweetened condensed milk acts as the sweet base and stabilizer
  • 2 teaspoons lemon zest brightens flavor
  • 1/4 cup fresh basil leaves adds herbaceous aroma

Equipment

  • Blender or food processor
  • Freezer

Method
 

  1. Chop the basil leaves finely to release their fragrant oils and set aside.
  2. In a blender or food processor, combine the heavy cream, sweetened condensed milk, lemon zest, and chopped basil.
  3. Blend everything on high until the mixture is smooth, the basil is finely broken down, and the lemon zest is evenly distributed, about 30 seconds.
  4. Pour the mixture into a freezer-safe container, spreading it out evenly with a spatula.
  5. Cover the container with a lid or plastic wrap, ensuring it’s sealed tightly to prevent ice crystals.
  6. Freeze for at least 4 hours or overnight, until the mixture is firm and scoopable.
  7. Once frozen, scoop the ice cream into bowls or cones and enjoy the bright, herbaceous flavor with a creamy texture.