Strawberry Ice Cream with Basil Oil

By Jeri Mobley-Arias
August 1, 2023 | Updated on August 3, 2023

Homemade strawberry ice cream with basil oil takes a classic fruity flavor and elevates it to sweet, creamy, sophistication. Enjoy this frozen treat on the hottest summer day or while lounging on the couch any time of the year.

For more strawberry recipes, try this No-Churn Strawberry Cheesecake Ice Cream and Strawberry Shortcake with Jasmine Whipped Cream next.

strawberry ice cream topped with basil oil and in a waffle cone

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Strawberry ice cream is just as classic as chocolate and vanilla. Fresh, ripe strawberries are roasted and then pureed for the best flavor.

Once combined with milk and sugar, the ingredients are churned to luscious, creamy perfection for the ultimate snack or dessert. Add a drizzle of homemade basil oil, and this takes an even more refreshing twist!

Why This Recipe Works

  • Simple – Once you realize how easy it is to make your own strawberry ice cream from scratch, you’ll want to whip this up all the time! This recipe is egg-free and made hassle-free with an ice cream maker.
  • Wholesome – Skip the frozen aisle at the grocery store because this homemade ice cream is made without mystery ingredients. So it tastes better and it’s better for you too!
  • Indulgent – Thick, smooth, strawberry-flavored ice cream dotted with strawberry bits is the stuff dreams are made of.
strawberry ice cream with fresh strawberries in a container

Tools You’ll Need

Ingredients You Will Need for Homemade Strawberry Ice Cream

There are three components to this recipe; the roasted strawberries, the ice cream base, and the basil oil.

  • Milk – I use whole milk and heavy cream.
  • Pure vanilla extract This enhances the flavor and complements the strawberry taste.
  • Granulated sugar – This sweetens the ice cream but even more importantly, it impacts the texture. Adding sugar lowers the freezing point which results in super soft ice cream.
  • Milk powder This ingredient is essential for an egg-free ice cream recipe. This enriches the ice cream so it is more creamy and less icy. It also extends the shelf life of the ice cream, in the same way an egg yolk custard base would.
  • Xanthan gum This additive thickens the consistency of the ice cream and also helps to prevent ice crystals from forming as it freezes.

Roasted Strawberries

  • Strawberries – Hulled and quartered.
  • Maple syrup – This adds a natural sweetness that enhances the overall flavor.
  • Diamond Crystal kosher saltUse just a pinch to balance out the sweetness.

Basil Oil

  • Basil leaves – This adds a peppery, subtle sweetness.
  • Olive oil – Olive oil on ice cream? Don’t knock it til you try it! The contrast in flavors and textures is a mouthwatering treat for your taste buds.
  • Diamond Crystal kosher salt For a sweet, salty combo.

How To Make Strawberry Ice Cream

Begin the ice cream-making process by roasting and pureeing the strawberries. This brings out the flavor and makes it easier to distribute later.

Roasted Strawberries

  1. Preheat oven to 350°F. Place hulled strawberries on a lined baking sheet. Pour maple syrup over strawberries and top with a pinch of salt. Roast for 30 minutes, stirring at the halfway mark.
  2. Transfer roasted strawberries to a blender and blend until it turns into a pureed sauce. Set aside.
fresh strawberries vs roasted strawberries before and after

Ice Cream Base

  1. While waiting on the strawberries, add all ice cream base ingredients to a medium saucepan and whisk to combine. Turn the heat to medium and keep a consistent whisk until the mixture slightly thickens, about 4 minutes. Do not allow the mixture to come to a simmer, if needed, lower the heat.
  2. Remove the pot from the heat and add the pureed strawberries. Mix until combined
  3. Transfer the mixture to a refrigerator-safe container. Allow to come to room temperature, then cover and place in the refrigerator for at least 5 hours, best if overnight. Meanwhile, work on the basil oil.
  4. Churn the ice cream according to your ice cream maker’s instructions.
  5. Transfer the churned ice cream into a container and freeze until it sets further.
strawberry-ice-cream-base-and-churned-ice-cream

Basil Oil

  1. Place basil leaves in the blender along with the olive oil. Blend until you get a fine puree. Transfer to a small saucepan, add salt, and heat on low until the mixture begins to simmer. Keep the heat on simmer and stir every 2 minutes, cooking for a total of 15 minutes. Keep a close eye so that the mixture deepens its green color but does not turn brown. Adjust heat, if necessary.
  2. As the basil oil continues to cook, make an ice bath by adding ice to the large mixing bowl, adding a little water, then placing the medium-size mixing bowl on top.
  3. Strain the mixture into a bowl and gently shake to get the excess oil separated from the leaves. Discard leaves and leave the oil to cool. Once cooled, transfer to a squeeze bottle and place in the refrigerator (oil is good for up to 10 days.)

Serving

Scoop the strawberry ice cream into serving bowls or ice cream cones. Drizzle the desired amount of basil oil on top and finally, enjoy!

strawberry ice cream with fresh strawberries topped with basil oil

Tips and Tricks

  • Use full-fat liquids for a super-rich texture. Now is not the time to opt for low-fat or 1% milk.
  • Use quality ingredients. This recipe doesn’t have a ton of ingredients so you taste each element. So don’t skimp on quality; use the good stuff!
  • Store leftovers in the same container you used to freeze the ice cream. Ensure it is a freezer-safe container like this bread loaf pan. When properly stored, this ice cream lasts up to 2 weeks.

Variations

  • Texture – If you prefer larger chunks of strawberries and not just specks, consider using either a potato masher or fork instead of a blender. Either tastes amazing; it’s just a matter of preference.
  • Strawberries – If strawberries are out of season and you can’t get juicy ripe ones from the farmers’ market, the next best thing is frozen strawberries. They are frozen when ripe so they’ll taste just as good. Just thaw them before beginning the recipe.
  • Add-Ins – If you’re a purist like me, then you’ll enjoy this strawberry ice cream recipe as-is. However, you can always mix in toppings. Try bits of white chocolate or vanilla Oreos.

Frequently Asked Questions

Why is strawberry ice cream pink?

The pink hue of this dessert is all-natural and comes from vibrant ripe strawberries combined with cream and sugar. No red food coloring is required!

Is strawberry ice cream good for you?

Although the main ingredient in this recipe is fresh fruit, we aren’t under any delusions that this is a healthy snack. However, if you want to compare, strawberry ice cream is packed with Vitamin C and has fewer calories and carbohydrates than both vanilla ice cream and chocolate ice cream.

Is homemade ice cream better with or without eggs?

Many ice cream recipes include eggs because it enriches the overall consistency. However, it’s not necessary. You can use ingredients like xanthan gum, milk powder, and even alcohol to deliver the same results.

churned strawberry ice cream in an ice cream machine

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strawberry ice cream topped with basil oil and in a waffle cone

Strawberry Ice Cream with Basil Oil

Homemade strawberry ice cream with basil oil takes a classic fruity flavor and elevates it to sweet, creamy, sophistication. Enjoy this frozen treat on the hottest summer day or while lounging on the couch any time of the year.
Prep Time 10 minutes
Cook Time 35 minutes
Chill and Churn Time 8 hours
Total Time 8 hours 45 minutes
Servings 2 pints
Author Jeri Mobley-Arias
Course Dessert
Cuisine American

Equipment

  • Ice Cream Machine
  • saucepan Small and Medium
  • Double Mesh Strainer
  • Blender,
  • Mixing bowl small
  • Squeeze Bottle

Ingredients

Ice Cream Base

  • 1⅓ cup whole milk
  • 1⅓ cup heavy cream
  • ½ teaspoon pure vanilla extract
  • cup plus 1 tablespoon granulated sugar
  • 2 tablespoons milk powder
  • ¼ teaspoon xanthan gum

Roasted Strawberries

  • ¾ pound strawberries, hulled and quartered
  • tablespoons maple syrup
  • pinch Diamond Crystal kosher salt

Basil Oil

  • 4 packed cups basil leaves
  • ¾ cup quality olive oil
  • ¼ teaspoon Diamond Crystal kosher salt

Instructions

Roasted Strawberries

  • Preheat oven to 350°F. Place hulled strawberries on a lined baking sheet. Pour maple syrup over strawberries and top with a pinch of salt. Roast for 30 minutes, stirring at the halfway mark.
  • Transfer roasted strawberries to a blender and blend until in turns into a pureed sauce. Set aside.

Ice Cream Base

  • While waiting on the strawberries, add all ice cream base ingredients to a medium saucepan and whisk to combine. Turn the heat to medium and keep a consistent whisk until the mixture slightly thickens, about 4 minutes. Do not allow the mixture to come to a simmer, if needed, lower the heat.
  • Remove the pot from the heat and add the pureed strawberries. Mix until combined
  • Transfer the mixture to a refrigerator-safe container. Allow to come to room temperature, then cover and place in the refrigerator for at least 5 hours, best if overnight. Meanwhile, work on the basil oil.
  • Churn the ice cream according to your ice cream maker's instructions.
  • Transfer the churned ice cream into a container and freeze until it sets further.

Basil Oil

  • Place basil leaves in the blender along with the olive oil. Blend until you get a fine puree. Transfer to a small saucepan, add salt, and heat on low until the mixture begins to simmer. Keep the heat on simmer and stir every 2 minutes, cooking for a total of 15 minutes. Keep a close eye so that the mixture deepens its green color but does not turn brown. Adjust heat, if necessary.
  • As the basil oil continues to cook, make an ice bath by adding ice to the large mixing bowl, adding a little water, then placing the medium-size mixing bowl on top.
  • Strain the mixture into a bowl and gentle shake to get the excess oil separated from the leaves. Discard leaves and leave the oil to cool. Once cooled, transfer to a squeeze bottle and place in the refrigerator (oil is good for up to 10 days.)

Serving

  • Scoop the ice cream into serving bowls or ice cream cones. Drizzle desired amount of basil oil on top and enjoy!
Keywords gourmet strawberry ice cream recipe, homemade strawberry ice cream, how to make strawberry ice cream, strawberry ice cream, strawberry ice cream recipe, strawberry ice cream recipe with ice cream maker
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strawberry ice cream topped with basil oil and in a waffle cone

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Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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