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This Blueberry Basil Ice Cream recipe is summer deliciousness in one bite.
Blueberries, basil and ice cream, is there any more that I need to say? Blueberries are fresh in season, basil is that unexpected surprise and the ease in this ice cream recipe will make you keep a half a gallon in your freezer all summer long.
Blueberry Basil Ice Cream
Cooking Tips:
The secret is to have a cold bowl and cold beaters. I normally stick them in the freezer while I prep the other ingredients.
The cold temperature will help the stiff peaks form faster. To check for stiff peaks, pull the beaters out from cream and peaks should stand up.
Can you make ahead?
Freezer: Absolutely!
latest Recipe Video:
Substitution Options:
Your blueberries don't have to be organic.
Feel free to use your favorite summer berry. You can find frozen strawberries and blackberries.
what to serve with Blueberry Basil Ice Cream?
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Recipe:
📖 Recipe
Blueberry Basil Ice Cream
Ingredients
- 12 oz. frozen organic blueberries
- ½ cup sugar
- 1 oz. basil
- ¼ teaspoon salt
- 2 cups heavy cream cold
- 14 oz. sweet condensed milk
- 2 teaspoons pure vanilla extract
Instructions
- Add blueberries and sugar to a pot and cook for 5-7 minutes over medium heat. Remove from heat and stir in basil. Use a food processor to blitz and make smooth. Sit to the side and let cool for 10-15 minutes.
- In a stand mixer or in a bowl with hand mixer whip heavy cream until stiff peaks form, about 1 ½ - 2 minutes. Fold in condensed milk, vanilla and blueberry sauce, make sure you keep some streaks of cream and be careful not to take all the air out of the stiff peaks.
- Transfer to dish and cover and pop in freezer for 6 hours to overnight before eating.
Jesse says
Can you use an ice cream maker for this recipe?
Kenneth Temple says
Hi Jesse, this recipe was tested so you did not have to use an ice cream maker, but you should be able to by following the instructions for your ice cream machine. Most take about 20 minutes. I hope this helps.