Basil Ice Cream Recipe | Fresh & Creamy Homemade Herb Ice Cream

Basil Ice Cream is deliciously rich and simple ice cream made without an ice cream maker. The flavor of basil in ice cream, focaccia, or cookies is just da bomb. Do give it a try!

Since I hate wasting food, it is no wonder that many of the new recipes tried in my kitchen are due to the need to use up some ingredients. One such was fresh basil which I ended up ordering much more than I required.

The resultant recipes include basil chocolate chunky cookies, focaccia, pesto, pesto pasta. Each one is a delight to make and enjoy.

I have adapted the recipe for my chocolate ice cream without an ice cream maker. The result was lick-worthy and delicious. Truly basil is the best ingredient to make any simple dish exquisite.

“A man taking basil from a woman will love her always.” – Sir Thomas Moore

Tips for Perfect Basil Ice Cream

I’ll be honest – basil ice cream is one of those recipes where balance makes all the difference. The first time I tried it, I added a little too much basil, thinking it would enhance the flavor, but it ended up overpowering everything. Over time, I realised it’s not about making the basil strong, but letting it blend gently with the creaminess. Once you get that balance right, this homemade basil ice cream feels light, refreshing, and honestly, a little addictive.

• Balance the sweetness to complement the herbal notes
• Use fresh basil leaves for a clean, natural flavor
• Infuse gently – don’t overdo it to avoid bitterness
• Chill the mixture well before freezing for a smooth texture

Variations of Basil Ice Cream

Once you get comfortable with the base basil ice cream recipe, it’s actually hard not to experiment a little. I started with the classic version, but then slowly began adding small twists depending on what I had at home. And honestly, basil is one of those flavors that pairs surprisingly well with so many things – you just need to keep it subtle and let it blend in, not dominate.

• Add a hint of vanilla for a balanced and familiar flavor profile
• Add lemon zest for a fresh and zesty lemon basil ice cream
• Mix in strawberries for a sweet and slightly tangy strawberry basil twist
• Use honey instead of sugar for a softer, more natural sweetness

How to Store Homemade Ice Cream?

I’ve realised this over time – making homemade ice cream is one thing, but storing it properly is what keeps that texture and flavor intact. There were times when I just popped it into the freezer without thinking, and later it turned icy or too hard to scoop. Now I follow a few simple habits, and it honestly makes such a difference – your basil ice cream stays creamy, smooth, and just the way you made it.

• Let it sit for a few minutes before serving for easy scooping
• Store in an airtight, freezer-safe container to prevent ice crystals
• Cover the surface with parchment or cling wrap to lock in freshness
• Keep it in the back of the freezer where the temperature is stable

What to Serve with Basil Ice Cream

Basil ice cream is one of those desserts that already feels a little special on its own. But the fun really begins when you start pairing it with other things. The first time I served it with something slightly tangy, I realised how beautifully the flavors come together. Since then, I’ve been mixing and matching depending on the mood, and it honestly turns into a completely new dessert every time.

• Drizzle a little honey on top for an extra layer of sweetness
• Serve with fresh berries for a sweet and slightly tangy contrast
• Pair with lemon cake or citrus desserts for a refreshing flavor combination
• Add it alongside cookies for a crunchy + creamy texture

Health Benefits of Basil

I used to think of basil as just that one herb sitting quietly in the kitchen – something you add for flavor and move on. But over time, I realised it actually does a lot more than we give it credit for. Especially when you’re using fresh basil, it brings in that light, clean freshness along with some real health benefits. So when it ends up in something like basil ice cream, it kind of feels like a small bonus – you’re enjoying dessert, but there’s a little goodness tucked in there too.

• Contains essential nutrients like vitamin A, C, and iron
• Rich in antioxidants that support overall wellness
• Known for its anti-inflammatory properties
• Helps in digestion and keeps things light on the stomach

Easy Recipe to Make Basil Ice Cream

Print Recipe

Basil Ice Cream

Basil Ice Cream is deliciously rich and simple ice cream made without an ice cream maker. The flavor of basil in ice cream, focaccia or cookies is just da bomb, do give it a try!

Prep Time10 minutes mins

Freezing Time12 hours hrs

Total Time12 hours hrs 10 minutes mins

Course: Dessert, Snack

Cuisine: Vegetarian

Keyword: eggless, Quick & Easy

Servings: 8 people

Ingredients

• 1 cup fresh basil leaves
• ¾ cup sugar granulated
• ½ cup brown sugar
• 1 cup full cream milk
• 1¾ cup heavy cream
• 1½ tsp vanilla extract
• a pinch salt
• few ice cubes for blanching basil

Instructions

• Bring a large pan of salted water to a boil (the salt is added to keep the basil leaves green). Blanch the basil leaves by adding them to the boiling water and quickly drain over an ice bath (which is essentially a ice filled bowl) to stop further cooking of basil, Squeeze out any excess moisture. Purée the basil leaves in a food processor, set aside.
• Whisk together sugar and milk for about 2-3 minutes by hand or 30 secs by hand-held mixer. Add in cream, vanilla extract and salt. Mix till combined. Stir in the basil purée. Allow the mixture to infuse for several hours or overnight. Next morning, pour this mixture into a mixer jar and churn them together for 10-15 minutes. The resulting mixture should resemble like a soft serve ice-cream.
• Strain the ice cream base through a fine-meshed sieve or muslin cloth to remove any larger pieces of basil leaves. Now transfer the mixture into a ice-cream container, or a pyrex dish with a lid or any air-tight container suitable for freezing. After 3-4 hours, remove from freezer and thaw for about a minute or two and then again churn the ice-cream. Pour it back into the container and freeze again. Repeat this after another 3-4 hours. You can repeat this one more time after another interval of 3-4 hours. Allow it to set completely overnight.
• Serve chilled and enjoy.

Notes

1. This is one of the freshest tasting ice-cream I have ever made or tasted.
2. You can replace basil leaves with mint leaves or reduce the quantity of basil if you like the taste lesser.
3. For making it in an ice-cream maker, you can follow instructions of your manufacturer after straining the basil and cream base in step 3.