Tuesday, May 6, 2014

Strawberry Basil Ice Cream { No Churn }

I know that not everyone has seen warm temperatures come to stay where they live, but here in the south, we're seeing spring fade quickly into summer. And when summer rolls around, I find myself craving cold sweet treats—like ice cream and popsicles! And it's strawberry season around here, so when my friend posted on facebook about combining the flavors of basil and strawberries, I got inspired to combine all those flavors into this no churn basil strawberry ice cream. Even better—there are only 4 ingredients. You're going to love this!

I mean, come on, I'm not the only one drooling over this No Churn Strawberry Basil Ice Cream, right?


Here's what you need for this super easy summer dessert:

1 lb fresh strawberries
1-2 branches of basil (about 10-12 leaves)
1 14 oz can of sweetened condensed milk
1 8 oz of non-dairy whipped topping

Take about half of the strawberries and cut them up and mash them. You don't want them completely crushed, just macerated a little.

Cut up the rest of the strawberries into a quarter inch dice. Mince the basil as fine as you can and mix together.


Add the sweetened condensed milk and mix well.


Fold in the whipped topping until it is well combined. Freeze overnight...and enjoy!




What's your favorite no churn homemade ice cream recipe?

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