No Churn Vanilla Basil with Strawberry Swirl Ice Cream
Vanilla Bean and Basil-Strawberry Ice Cream with Coconut Tulies
Cookies and vanilla ice cream are a classic combination, but we’ve stepped things up dramatically with both for this recipe! Happy for forth of July everyone. We really hope you enjoy this recipe today, tomorrow or simply whenever you feel like. Ice cream is perfectly suitable for any day.
This ice cream is an easy no-churn base made from two ingredients – heavy cream and sweetened condensed milk. We infused the cream with lots of fresh basil and added some of our very own vanilla extract for even more flavor. We then added a generous swirl of cooked down strawberries for beautiful color and a bit of tang.
And the cookies are simple yet far from ordinary. Coconut tuiles are made from a quick one-bowl batter, then draped over a rolling pin to get that signature curve.
The result? A beautiful, unique and delicious dessert – perfect for any summer gathering!
Vanilla Basil-Strawberry Ice Cream Recipe
2 cups chopped strawberries
1/4 cup honey
1 cup fresh basil leaves, plus extra for garnish
14-ounce can sweetened condensed milk
2 cups heavy cream
Seeds from 1 halved and scraped vanilla bean OR 1 teaspoon pure vanilla extract
Bring the strawberries and honey to a boil in a small saucepan; simmer for 10 minutes and let cool completely. Mash with a fork (do not puree).
Place the basil in a bowl with the heavy cream; cover and refrigerate for an hour (or up to overnight).
Line a loaf or cake pan with parchment paper or plastic wrap. Pour the sweetened condensed milk into a large bowl. Pour the heavy cream through a sieve into a mixer bowl, pressing hard on the solids to extract all of the cream. Add the vanilla bean seeds or extract and whip till stiff peaks form. Fold one-fourth of the whipped cream into the condensed milk to lighten, then add the rest of the cream and fold till incorporated.
Pour half the mixture into your prepared pan; smooth with the back of a spoon. Dollop with half the strawberries. Repeat with the remaining mixture and strawberries and use a thin knife to swirl. Cover with plastic wrap and freeze overnight.