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Lemon Basil No-Churn Ice Cream

This no-churn ice cream combines fresh lemon zest and fragrant basil leaves to create a vibrant, herb-infused frozen treat. The preparation involves blending the ingredients until smooth and freezing without the need for churning, resulting in a creamy yet slightly textured final appearance. It’s a refreshing dessert that showcases bright citrus and aromatic herbs in every scoop.
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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
  

  • 1 cup heavy cream chilled
  • 1/2 cup granulated sugar adjust to taste
  • 2 large lemon zest and juice
  • 1 cup fresh basil leaves firm and fragrant

Equipment

  • small saucepan
  • Blender or food processor
  • Freezer-safe container

Method
 

  1. Combine the sugar and lemon zest in a small saucepan and gently warm over low heat, stirring until the sugar dissolves completely and the mixture becomes fragrant.
  2. Remove the saucepan from heat, then stir in the freshly squeezed lemon juice. Let it cool slightly.
  3. Add the basil leaves to the blender or food processor, then pour in the lemon mixture. Blend until the basil is finely chopped and the mixture is aromatic.
  4. Pour the mixture into a bowl and whisk in the chilled heavy cream until smooth and well combined.
  5. Transfer the blended mixture into a freezer-safe container, smoothing the top with a spatula.
  6. Cover tightly with a lid or plastic wrap and place in the freezer. Freeze for at least 4 hours, or until firm and scoopable.
  7. Once frozen, scoop the lemon basil ice cream into bowls. The texture will be creamy with a slightly icy bite, and the aroma of lemon and basil will waft up with each spoonful.

Notes

For an extra herbal punch, garnish with additional basil leaves or a lemon zest twist.