Strawberry and basil no-churn ice cream
Serves: 8-10
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Strawberry and basil no-churn ice cream
Recipe by Leah Hyslop
A really easy ice cream, with no machine or whisking required. Don’t be put off by the idea of basil in an ice cream – it adds just a whisper of summery freshness, but you can add 1 teaspoon of vanilla extract if you prefer
Serves: 8-10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
526Kcal
Fat
38gr
Saturates
23gr
Carbs
39gr
Sugars
39gr
Fibre
3gr
Protein
5gr
Salt
0.2gr
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Ingredients
- 600g strawberries, trimmed and halved, plus extra to serve
- 4 tbsp caster sugar
- juice of 1 large lemon
- ½ x 30g pack basil, leaves only
- 1 x 397g tin condensed milk
- 500ml double cream
Step by step
Get ahead
Keeps for 1 month in the freezer.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the strawberries with the sugar and lemon juice in a baking dish, and spread out to a single layer. Bake for 20-25 minutes until soft and juicy (doing this concentrates the strawberry flavour).
- Leave to cool, then tip into a blender and whiz until smooth. Add the basil leaves (reserve a few to garnish if you wish) and pulse the mixture a few times.
- Put the condensed milk and double cream into a large bowl and use an electric whisk to beat until thick and holding stiff peaks. Stir through the strawberry and basil purée until the mixture is even in colour.
- Transfer to a shallow lidded container and freeze until solid, at least 8 hours. Remove from the freezer 10-15 minutes or so before serving to let it soften slightly for easy scooping. Serve with extra strawberries and a few leaves of basil, if you like.
