No-Bake Strawberry-Basil Ice Cream

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A refreshing frozen dessert with vibrant strawberry swirls and delicate basil notes, perfect for a leisurely summer stroll. This recipe, ready in about 35 minutes, layers heavy cream, whole milk, and granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh basil leaves
• 1 cup strawberries
• 1 tablespoon lemon juice
• pinch salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup finely chopped fresh basil, 1 tablespoon lemon juice, and a pinch of salt until the sugar dissolves completely.
2. Step 2: Cover the bowl and refrigerate for at least 2 hours to chill thoroughly.
3. Step 3: Transfer the chilled mixture to an ice cream maker and churn for 20 minutes until thickened.
4. Step 4: In the last 5 minutes of churning, add 1 cup chopped strawberries and continue churning until fully incorporated.