Blueberry Basil Ice Cream

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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

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!

Blueberry Basil Ice Cream
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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:

Blueberry Basil Ice Cream

Blueberry Basil Ice Cream

Kenneth Temple
This recipe is summer sweetness 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.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 0 mins
1 d
Total Time 1 d 10 mins
Course Dessert
Cuisine American
Servings 6 persons
Calories 583 kcal

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.

Nutrition

Calories: 583kcalCarbohydrates: 63gProtein: 8gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 112mgSodium: 203mgPotassium: 381mgFiber: 1gSugar: 61gVitamin A: 1623IUVitamin C: 9mgCalcium: 252mgIron: 1mg
Keyword basil ice cream, blueberry ice cream
Cooked this recipe?Let me know how it was!

2 thoughts on “Blueberry Basil Ice Cream”

    1. 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.

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