Strawberry basil ice cream is a delightful low-carb treat that captures the scent of summer in a bowl.
I almost turned my strawberries and basil into a pitcher of strawberry-basil mojitos, but I resisted and made ice cream instead. It was a tough choice for an afternoon: ice cream or rum cocktail? In the end, summer in a bowl won out.
I’ve been making low-carb strawberry ice cream for a while and have learned that the best flavour comes from the best strawberries you can find. Ideally, the berries should smell sweet and heady when you buy them and taste just as good. In some places, like Aruba, strawberries are flown in and can be bland; pairing them with basil helps bring out a brighter, fresher flavour. Basil adds a subtle herbiness that enhances the strawberries rather than overpowering them.
Strawberry and basil may not seem like a typical pairing, but they combine beautifully to create a sweet-and-herby profile. The basil rescues less-flavourful strawberries and gives the ice cream an aromatic lift.
Strawberry Basil Ice Cream
For this recipe I use heavy whipping cream combined with coconut milk for the custard base. If you dislike coconut, almond milk can be substituted. The small amount of vodka is optional; it helps reduce ice crystallization, creating a smoother texture, but I’ve also made this successfully without any alcohol and still achieved a creamy result.
This recipe works well in an ice cream maker, but you can make it as a no-churn version by placing the mixture in the freezer and stirring every 30 minutes until evenly frozen. That method takes longer, but the result is very similar. If you prefer to rest your ice cream maker for a bit, the no-churn method is an excellent alternative.
Give the strawberry-and-basil combination a try and see how the herbs lift the fruit. I’ll probably make those mojitos later under the sensible guise of recipe research.
More Low Carb Ice Cream Ideas
Keto Lavender Ice Cream, Keto Tiramisu Ice Cream, Pistachio Ice Cream and other low-carb flavours pair well with fresh herbs and seasonal fruits.
Strawberry Basil Ice Cream
Need Metric Measurements?
Toggle between cups and grams if desired when you prepare the recipe.
Ingredients
- 2 cups (240g) heavy whipping cream
- 1 cup (226g) coconut milk (or substitute almond milk)
- 3 egg yolks
- 1/2 cup erythritol or preferred sugar substitute
- 1 lb (454g) fresh strawberries
- 1 cup fresh basil leaves
- 1/2 lemon, juice only
- 1 shot vodka (optional, helps texture)
Instructions
- Pour the heavy cream and coconut milk into a saucepan over medium heat. Warm gently for about 3–5 minutes without bringing to a boil.
- While the cream warms, whisk the egg yolks and erythritol together until smooth.
- Remove the cream from the heat and slowly drizzle it into the egg mixture, whisking continuously to temper the yolks and combine everything evenly.
- In a blender or with an immersion blender, blitz the strawberries, lemon juice and basil until mostly smooth—occasional small chunks are fine.
- Stir the strawberry-basil purée into the cream mixture until thoroughly combined.
- Return the combined mixture to the saucepan and cook over medium heat, whisking frequently for 5–10 minutes, until it begins to thicken slightly into a custard-like consistency.
- Remove from the heat and, if using, stir in the vodka. Allow the mixture to cool to room temperature, then refrigerate to chill faster.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, place the mixture in the freezer and stir vigorously every 30 minutes to break up ice crystals until it reaches the desired consistency (this can take 4–5 hours).
Notes
Makes approximately 8 servings.
Nutritional estimate per serving: 199 calories, 19 g fat, 3 g protein, 7 g total carbs, 1 g fibre, 6 g net carbs. (This is an estimate.)
Mention @Divalicious_Recipes or tag #divaliciousrecipes on social media to share your version.
