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Strawberry and Basil Ice Cream Recipe: Fresh Homemade Scoop

Strawberry basil ice cream is a refreshing low-carb treat that captures the scent of summer in a bowl.

I almost used the strawberries and basil in my fridge to make a pitcher of strawberry basil mojitos, but instead I resisted the temptation and made ice cream. It was a tough choice—ice cream or rum cocktail? In the end, ice cream won, and I’m glad it did.

strawberry basil

For great strawberry flavor, the quality of the berries matters. Choose strawberries that smell sweet and fragrant when you walk into the store; they should taste as good as they smell. In some places, like Aruba, strawberries are often imported and can be bland—this is where the basil comes in.

Strawberry and basil may not be an obvious pairing, but the combination works wonderfully. The basil adds a subtle herbal brightness that complements the strawberries without overpowering them, elevating less-flavorful berries into something special.

strawberry basil

Strawberry Basil Ice Cream

This recipe uses coconut milk along with heavy cream for a rich custard. If you prefer, almond milk can substitute for coconut milk. A splash of vodka is optional—it helps reduce ice crystals for a smoother texture—but I’ve made this ice cream without vodka and it still turned out silky and delicious.

I churned this in an ice cream maker, but you can make a no-churn version by freezing the mixture and stirring it every 30 minutes to break up ice crystals until it reaches a creamy consistency. It takes longer than a machine but the result is similar.

strawberry basil

Give the strawberry-and-basil combination a try and see what you think. Later I may still experiment with mojitos, strictly for research purposes, of course.

MORE LOW CARB ICE CREAM RECIPES

Keto Lavender Ice Cream

Keto Tiramisu Ice Cream

Pistachio Ice Cream

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Strawberry Basil Ice Cream

Angela Coleby

4.50 from 2 votes
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Ingredients

  • 2 cups (240g) heavy whipping cream
  • 1 cup (226g) coconut milk (or almond milk)
  • 3 egg yolks
  • ½ cup erythritol (or other sugar substitute)
  • 1 lb 16 oz (454 g) fresh strawberries
  • 1 cup fresh basil
  • ½ lemon, juice only
  • 1 shot vodka (optional)

Instructions

  • Combine the heavy cream and coconut milk in a saucepan over medium heat. Warm for 3–5 minutes—do not let it boil.
  • While the cream warms, whisk the egg yolks with the erythritol until combined.
  • Remove the cream from heat and slowly pour it into the egg mixture, whisking constantly to combine.
  • In a blender, pulse the strawberries, lemon juice, and basil until mostly smooth (a few small chunks are fine).
  • Stir the strawberry mixture into the cream and mix thoroughly.
  • Return the combined mixture to the saucepan and cook over medium heat, whisking for 5–10 minutes until it thickens slightly.
  • Remove from heat and stir in the vodka, if using.
  • Allow the mixture to cool, or chill in the refrigerator to speed cooling.
  • Churn in an ice-cream maker according to the manufacturer’s instructions. If you don’t have a machine, freeze the mixture and stir every 30 minutes until it reaches a creamy consistency (about 4–5 hours).

Notes

Makes 8 servings.

Estimated nutrition per serving: 199 calories, 19 g fat, 3 g protein, 7 g total carbs, 1 g fiber, 6 g net carbs.

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