No-Churn Strawberry Basil Ice Cream
This clever no-churn method allows you to make delicious homemade ice cream without an ice cream maker! The sweetened condensed milk binds the base while whipped cream makes the ice cream light and airy. In this recipe, we flavor our ice cream with a roasted strawberry puree and fresh basil leaves. Roasting the strawberries helps concentrate their color and flavor, so you can make this ice cream year round, even when the strawberries are not at their peak. If you wish for a more vibrant pink color, you can also add a few drops of red food coloring to the sweetened condensed milk mixture.
Servings
8cups
Servings
8cups
Ingredients
Instructions
  1. Preheat the oven to 400°F. In a small baking dish, toss the strawberries with the butter and sugar. Using a paring knife, split the vanilla bean in half lengthwise. Using the back of your knife, scrape the seeds from the pod. Add to the strawberry mixture and toss to coat. Save the split pod for another use. Roast the strawberries until the fruit has collapsed and the juices are thick and syrupy, 30 to 35 minutes. Let cool completely.
  2. When the strawberries are cool, scrape into a food processor or blender and puree until smooth. Strain through a fine mesh sieve set over a large measuring cup, pressing on the solids with a spatula. You should have about 1 cup of strawberry puree. Stir in the chopped fresh basil.
  3. In a large bowl, whisk the strawberry puree with the sweetened condensed milk and salt.
  4. In a medium bowl and using a hand mixer, beat the heavy cream on high speed until stiff peaks form, about 5 minutes.
  5. Using a spatula, gently fold the whipped cream into the strawberry mixture. Scrape the ice cream base into a 9-by-5-inch metal loaf pan. Gently press a piece of plastic wrap onto the surface of the ice cream and wrap the entire pan tightly with more plastic wrap. Freeze for 2 hours.
  6. Unwrap the ice cream and arrange the thinly sliced strawberries on the surface, if using. Cover with plastic wrap and return to the freezer until solid and scoopable, about 3 hours more or up to overnight. Let sit at room temperature for a few minutes before scooping.
Recipe Notes

MAKE AHEAD The ice cream can be stored in the freezer for up to 1 month.