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Blueberry Basil Ice Cream

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.
Prep Time10 mins
1 d
Course: Dessert
Cuisine: American
Keyword: basil ice cream, blueberry ice cream
Servings: 6
Author: Kenneth


  • 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


  • 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.


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.