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4.5 from 2 votes

No Churn Lemon Basil Ice Cream

Prep Time15 mins
Freeze8 hrs


  • 2 c heavy whipping cream
  • 1 14 oz. can sweetened condensed milk
  • 2 lemons (zest only)
  • 12-15 fresh basil leaves
  • 1 tsp vanilla extract
  • pinch of sea salt, optional


  • Over medium heat, combine basil leaves, zest of one lemon and cream in a small sauce pan. Stir several times and allow to heat for about 8-10 minutes. Remove from heat and cover. Chill in refrigerator until cold again. (About 2 hours)
  • Once cream is chilled, remove basil leaves and toss out. In a medium bowl, beat cream until it makes stiff peaks when you remove the mixer. Set aside.
  • In another bowl, whisk together condensed milk, vanilla and salt if desired. Slowly fold in the whipped cream into the condensed milk and very gently allow the two to combine.
  • Fold in half of the other lemon's zest and transfer to a freezer safe container. Sprinkle the rest of the zest on top and freeze for about 4-6 hours.
  • Before serving, allow ice cream to sit out for about 10 minutes before spooning out, especially if it's been in the freezer for much longer than 6 hours. Enjoy!