This No-Churn Lemon Basil Ice Cream is a refreshing and unique summer dessert that combines bright citrus flavor with a subtle herbal twist. Creamy, smooth, and incredibly easy to make, this ice cream requires no ice cream maker. Fresh lemon zest and juice bring a vibrant tangy taste, while basil adds a delicate aromatic note that makes this dessert feel gourmet and refreshing.
Perfect for hot summer days, dinner parties, or a light after-meal treat.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Heavy whipping cream | 2 cups | Cold |
| Sweetened condensed milk | 1 can (14 oz) | |
| Fresh lemon juice | ¼ cup | Freshly squeezed |
| Lemon zest | 1 tablespoon | |
| Fresh basil leaves | 6–8 leaves | Finely chopped |
| Vanilla extract | 1 teaspoon | |
| Salt | Pinch | Enhances flavor |
Instructions
Step 1: Whip the Cream
In a large bowl, whip the cold heavy cream until stiff peaks form.
Step 2: Prepare Lemon Mixture
In another bowl, mix sweetened condensed milk, lemon juice, lemon zest, chopped basil, vanilla extract, and a pinch of salt.
Step 3: Combine Mixtures
Gently fold the whipped cream into the lemon mixture until fully combined and smooth.
Step 4: Transfer to Container
Pour the mixture into a freezer-safe container and smooth the top.
Step 5: Freeze
Cover and freeze for 4–6 hours or until firm.
Step 6: Serve
Scoop into bowls or cones and garnish with lemon slices or fresh basil leaves.
Tips for the Best Lemon Basil Ice Cream
- Use fresh lemons for the brightest flavor.
- Chop basil finely so it blends smoothly.
- Freeze overnight for a firmer scoopable texture.
- Add lemon zest on top for extra aroma.
Flavor Variations
- Lemon Blueberry Basil Ice Cream: Fold in fresh blueberries.
- Lemon Honey Ice Cream: Replace some condensed milk with honey.
- Coconut Lemon Basil Ice Cream: Use coconut cream instead of heavy cream.
Storage
- Store in an airtight container in the freezer for up to 2 weeks.
- Let sit at room temperature for 5 minutes before scooping.
