Strawberry-Basil Ice Cream

Southern Living
Strawberry-Basil Ice CreamRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Fresh strawberries and basil become a refreshing treat in this summertime ice cream recipe. 

Makes about 1 qt.


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1 (14-oz.) can sweetened condensed milk
1 (5-oz.) can evaporated milk
1 1/2 cups whole milk
2 tablespoons sugar
1/8 teaspoon table salt
1 (16-oz.) container fresh strawberries, coarsely chopped
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice


Hands-on: 10 Minutes
Total: 6 Hours

1. Whisk together first 6 ingredients; cover and chill 2 hours.

2. Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times or until finely chopped. Stir strawberry mixture into chilled milk mixture.

3. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

4. Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

5. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

Created date

June 2015