Dish out fresh, lively flavors any time of year with this easy, egg-free recipe for a decidedly grown-up frozen treat!
When I was a kid, there was always a pint of Neapolitan ice cream in the freezer. The chocolate and vanilla sections would disappear pretty quickly. Weeks later, my mom would finish off the remaining strawberry bit because none of us kids would touch it. It’s funny to look back on that now that I’m a grown-up who adores strawberry desserts!
This strawberry-basil ice cream recipe goes far beyond the pink stripe in that store-bought box. Not only is this homemade version egg-free—it brings in the herbaceous, peppery notes of fresh basil to complement and amplify the sweet flavors of real strawberries. The ricotta and heavy cream create a decadently rich foundation, and the lemon zest and juice add just the right touch of brightness. Every spoonful delivers light, bright, zesty deliciousness!
I especially enjoy making this ice cream during the winter holidays. Everyone expects a frozen dessert at summer picnics, but serving this dish after a big, heavy family meal takes everyone by surprise. Each frosty bite seems to refresh our spirits and spark even more lively conversations. No matter when you dish it out, this strawberry-basil ice cream is sure to be a hit with kids and adults alike!
Why is there vodka in my ice cream?
This is not a recipe for a boozy frozen cocktail—so why does it include vodka? The spirit plays two roles, helping keep your ice cream smooth and preventing it from freezing too hard.
First, a small amount of alcohol interferes with how water freezes. That interference reduces the formation of large ice crystals, which helps make the ice cream softer and creamier instead of icy. Then, because the base cannot freeze quite as solidly, the finished ice cream is easier to scoop and maintains a more velvety texture, even after sitting in the freezer for a while.
Vodka’s neutral flavor profile means you won’t notice an alcohol-tinged taste. It simply does its job behind the scenes and lets the strawberry, basil, and dairy take center stage.
How do I store leftovers?
Store your strawberry-basil ice cream in an airtight, freezer-safe container in the freezer. It’ll maintain its best texture and flavor for up to 2 months. Serve directly from frozen, or let it sit at room temp for 15-20 minutes before serving for easier scooping and a softer texture.
Serving suggestions
Serve your strawberry-basil ice cream alongside other treats that complement its delicate flavor combination. Lean into the fruity aspect by drizzling your bowlful with Strawberry Compote, garnishing with Chocolate-Covered Strawberries, and finishing with a dollop of this Strawberry Fool Recipe. For a fresh, summery feel, pair a scoop with this Lemon Cake Recipe.
Strawberry-Basil Ice Cream
Ingredients Â
- 1 pound strawberries cleaned and hulled
- 3/4 cup sugar
- 1 tablespoon vodka
- Zest of 1 lemon
- 1/2 teaspoon fresh lemon juice
- 1 cup basil leaves
- 1 cup ricotta cheese
- 1 cup heavy cream
InstructionsÂ
- In a medium bowl, combine the strawberries, sugar, vodka, lemon zest, and lemon juice. Toss until the berries are evenly coated.
- Cover and let sit for 1 hour, preferably in the refrigerator, until the strawberries release their juices.
- Transfer the strawberry mixture to a blender. Add the basil leaves, ricotta, and heavy cream.
- Pulse until combined and the basil is finely chopped. For a smoother texture, continue blending until completely smooth.
- Cover and refrigerate the mixture until thoroughly chilled, at least 4 hours or up to overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, until thick and softly frozen, 15 to 25 minutes.
- Transfer the ice cream to a freezer-safe container, cover, and freeze until firm enough to scoop, at least 3 hours.
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