Go Back

Lemon Basil No-Churn Ice Cream

This no-churn ice cream combines fresh lemon zest and basil leaves to create a bright, herbal flavor profile. The mixture is stirred until smooth and creamy, then frozen until firm, resulting in a soft-textured, pale yellow dessert with visible bits of basil and lemon zest.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup heavy cream chilled
  • 1/2 cup sweetened condensed milk
  • 1 tablespoon fresh lemon zest from about 1 lemon
  • 1/4 cup fresh basil leaves roughly chopped
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Mixing bowl
  • Whisk
  • Freezer
  • Spoon

Method
 

  1. Add the chilled heavy cream to a large mixing bowl and whisk until soft peaks form, creating a light and airy base.
  2. Gently fold in the sweetened condensed milk, blending until the mixture is smooth and uniform, with a creamy texture.
  3. Stir in the lemon zest and chopped basil leaves, distributing them evenly throughout the mixture and adding specks of green and yellow.
  4. Add the freshly squeezed lemon juice and gently mix to incorporate, brightening the flavor and slightly thinning the mixture.
  5. Pour the mixture into a freezer-safe container, smoothing the top with a spatula for an even surface.
  6. Cover the container tightly with plastic wrap or a lid, then freeze for at least 4 hours or until firm and scoopable.
  7. Once frozen, scoop the ice cream into bowls or cones. The final texture should be creamy with visible flecks of basil and lemon zest for a fresh, herbal touch.