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Creamy and refreshing, this basil ice cream is an herbal twist on the classic summer treat. Perfect for hot summer days!
a note from megan
2026 Update: I first published this recipe back in 2010, but I’ve updated it with an improved recipe, new photos, and more tips. Enjoy!
Years ago one of my favorite restaurants in Austin served basil ice cream. It was the summer refreshment I never knew I needed!
It might sound strange, but basil is lovely in sweeter applications like blackberry crisp, and we all love ice cream with mint, so it wasn’t long before I was making basil ice cream myself.
This is a great way to use your excess basil when you feel burnt out on pesto. The recipe doesn’t use eggs, so it’s simple to make!
Ingredients for basil ice cream
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Fresh basil leaves
- Granulated sugar
- Heavy cream
- Milk
- Salt
Because this ice cream doesn’t use eggs, it will be slightly less creamy than other recipes. This keeps the taste wonderfully fresh and vibrant, without too much richness.
Basil ice cream will turn out a pale green. If you want a more vibrant color, you can add 1/4 to 1/2 teaspoon green spirulina powder.
Tools & equipment
Time to pull out your ice cream machine *! Mine practically lives on the counter in the summertime, so I definitely recommend investing in one if you love ice cream. A 2-quart ice cream maker is the perfect size for most people.
You’ll also need something to store the ice cream in. I recommend using silicone ice cream containers *, or lined cardboard containers. A loaf pan * will work in a pinch, but make sure it is tightly wrapped with plastic wrap pressed against the surface to prevent freezer burn.
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How to make this recipe
Before starting: Make sure the bowl of your ice cream machine is fully frozen! It will need to freeze for 24 hours before it is ready for churning.
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Wash your basil and pat the leaves dry. Laying them out onto a kitchen towel and rolling, then unrolling the towel, makes this quick and easy. You want the basil to be dry so the sugar does not start to dissolve when blitzing.
Pile the basil into a food processor * and pour the sugar over the top. Pulse until the basil is broken down into small pieces and the mixture looks like green sand.
Transfer the sugar into a small saucepan * and add the cream, milk, and a pinch of salt. Set over medium heat and bring to a simmer, stirring to dissolve the sugar. When bubbles just start to appear around the edge, remove from the heat.
Cover the saucepan and set aside to steep for 20-30 minutes. Don’t skimp on the time, because we want lots of basil flavor here!
After steeping, set a fine mesh sieve over a bowl. Pour in the ice cream base to strain out the basil pieces. Press gently to extract as much flavor as possible, without getting any of the pieces into the liquid, then discard the basil.
Cover and chill the liquid in the fridge for 4 hours. Once fully chilled, pour into your ice cream machine and churn according to manufacturer instructions.
Depending on your machine, this can take anywhere from 20-40 minutes. The ice cream is done churning when it is a soft-serve consistency and the ice cream has stopped moving in the bowl.
Scoop into an airtight container and freeze until solid, then enjoy!
Storage tips
Homemade ice cream will keep in the freezer for about 3 months before it starts to lose quality. Silicone ice cream containers work best, as they are insulated well to protect against freezer burn.
A metal loaf pan or baking dish can be used, although these work best when you plan on serving all of the ice cream at once. Because there is more surface area exposed and it’s hard to get an airtight seal with plastic wrap on the pan, your ice cream will be more susceptible to freezer burn. If you do use a metal pan, press the plastic wrap against the surface of the ice cream and wrap as tightly as possible—two layers can help.
This ice cream should be perfectly scoopable right from the freezer, but if you’re having trouble, run your scoop under hot water beforehand. Or, let the ice cream sit out for 5 minutes before scooping.
Serving suggestions
Homemade basil ice cream is really lovely with strawberry coulis poured over the top. You could also try it with a lemon tart, or scoop some into grilled peaches or nectarines, where the herbal flavor really complements the fruit.
Don’t forget to try out the rest of my favorite ice cream recipes!
Basil Ice Cream
Ingredients
- 2 cups loosely packed basil leaves
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup milk
- Pinch fine sea salt
Directions
- Before you begin, make sure the bowl of your ice cream machine is fully frozen, putting it into the freezer at least 24 hours before you plan to churn the ice cream.
- Combine basil and sugar in a food processor and pulse together until the basil is finely chopped.2 cups loosely packed basil leaves, 3/4 cup granulated sugar
- In a small saucepan, combine sugared basil, cream, milk, and salt. Set over medium heat and bring to a simmer, stirring to dissolve sugar and salt. When just barely bubbling around the edges, remove from heat. Cover and let the basil steep for 20-30 minutes.2 cups heavy cream, 1 cup milk, Pinch fine sea salt
- Set a fine mesh strainer over a bowl and strain the ice cream mixture. Discard basil pieces. Cover the bowl and chill in the refrigerator for 4 hours.
- Once chilled, pour into your ice cream machine and churn according to manufacturer instructions. This will take 20-40 minutes, depending on your machine. When fully churned, transfer to an ice cream container and freeze until solid.
Notes
- Makes about 1.5 quarts.
- Make sure to chill the mixture for at least 4 hours before churning in a fully frozen bowl.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
That looks incredible.
I love your ice cream creations.
Yum, I love basil ice cream. A scoop would be nice right now actually!
I’ve never heard of basil ice cream and with a strawberry reduction sauce?! that sounds delicious!
I can’t say that we’ve ever tried basil ice cream, but it sounds refreshing! And your pictures look great.
I recently tried a chocolate-basil ice cream at one of my favorite restaurants and it was fantastic. I can imagine that this was great with a spoonful of the strawberry balsamic sauce.
Chocolate basil the herb or chocolate and basil? Either way, sounds delicious!
I’m making this now and wondering how it might be with toasted pumpkin seeds added before it hits the freezer. Anyone have any idea?
Hi there! You might want to try adding a candied coating to the pumpkin seeds. Cook in a skillet with a little butter and brown sugar until sticky, then let cool on parchment and break apart to add to the ice cream. I’m curious how it tastes with the seeds!
Thank you. I’ll let you know if I try them. I was thinking the pumpkin seeds being savory would make a nice contrast to the sweetness of the ice cream. Similar to salted pecans in that other flavor ice cream I love so much!