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No Churn Lemon Basil Ice Cream

This no churn lemon basil ice cream combines fresh lemon zest and juice with fragrant basil leaves, creating a vibrant, herbal citrus flavor. The mixture is blended until smooth and then frozen without an ice cream maker, resulting in a creamy, scoopable texture with a bright appearance. It is ideal for quick, refreshing summer treats that showcase natural ingredients.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 lemons for zest and juice
  • 1/2 cup fresh basil leaves roughly chopped
  • 1 cup heavy cream
  • 3/4 cup sweetened condensed milk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice

Equipment

  • Mixing bowl
  • Hand blender or whisk
  • Freezer-safe container
  • Lemon zester or grater
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Use a zester or grater to remove the lemon zest from one lemon and set aside. Then, juice both lemons, measuring out 1/4 cup of fresh juice.
  2. Chop the basil leaves roughly and add them to a mixing bowl with the lemon zest, juice, and heavy cream.
  3. Use a hand blender or whisk to blend the mixture until the basil is finely chopped and the mixture is combined smoothly. You should see bright green flecks throughout.
  4. Add the sweetened condensed milk and lemon zest to the mixture, folding gently until everything is well incorporated and smooth.
  5. Pour the mixture into a freezer-safe container, smoothing the top with a spatula to ensure even freezing.
  6. Cover the container tightly with a lid or plastic wrap and freeze for at least 4 hours, or until firm and scoopable.
  7. Once frozen, scoop out the lemon basil ice cream with a spoon or scoop and serve immediately, enjoying the vibrant, herbal citrus flavor with a creamy texture.