Creamy No-Churn Strawberry Basil Gelato
A quick and easy no-churn gelato combining fresh strawberries and basil for a creamy, refreshing homemade treat without an ice cream maker.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 1 pound (450g) fresh strawberries, hulled and roughly chopped
- 10–12 fresh basil leaves, washed and gently bruised
- 1 can (14 oz / 396g) sweetened condensed milk
- 2 cups (475ml) heavy whipping cream, chilled
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2–3 tablespoons granulated sugar (optional)
Instructions
- Prep the Strawberry-Basil Puree (about 15 minutes): In a food processor or blender, combine hulled strawberries, fresh basil leaves, lemon juice, vanilla extract, and sugar (if using). Blend until smooth but still vibrant. Taste and adjust sweetness if needed. For a seedless texture, strain the puree through a fine mesh sieve into a bowl. Set aside.
- Whip the Cream (about 5-7 minutes): Using a chilled bowl and beaters, whip the heavy cream on medium-high speed until stiff peaks form.
- Fold the Puree into the Cream (about 5 minutes): Gently fold about half of the whipped cream into the strawberry-basil puree to lighten it. Then fold this mixture back into the remaining whipped cream carefully to maintain airiness.
- Transfer and Freeze (minimum 6 hours, ideally overnight): Pour the combined gelato mixture into a freezer-safe container and smooth the top with a spatula. Cover tightly and freeze until firm.
- Serving Tips: Before serving, let the gelato sit at room temperature for about 5 minutes to soften slightly. Use an ice cream scoop dipped in warm water for perfect portions.
Notes
Chill bowl and beaters before whipping cream for better results. Fold gently to keep air in the mixture. Let gelato soften 5-10 minutes before serving for easier scooping. For vegan version, substitute heavy cream with coconut cream and use plant-based sweetened condensed milk. If gelato is icy, cream may not have been whipped enough or folding was too aggressive.
Nutrition
- Serving Size: About 1/2 cup (125ml
- Calories: 220
- Sugar: 20
- Sodium: 50
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
Keywords: no-churn gelato, strawberry gelato, basil dessert, homemade gelato, easy gelato recipe, summer dessert, creamy gelato