Blueberry Basil Ice Cream

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Blueberry Basil Ice Cream

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

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?

Meal Ideas:

Recipe:

Blueberry Basil Ice Cream
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Blueberry Basil Ice Cream

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.
Course Dessert
Cuisine American
Keyword basil ice cream, blueberry ice cream
Prep Time 10 minutes
1 day
Total Time 8 hours
Servings 6
Author Kenneth

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.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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