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Basil & Strawberry Ice Cream
A Lambert Produce Recipe

Basil & Strawberry Ice Cream Recipe

In Townsville and North Queensland it’s always time for ice-cream and this no churn version pairs fresh in season strawberries and basil beautifully.



  • 3 cups of firmly packed basil (½ bunch)
  • 3 cups (750ml) thickened cream
  • 1 teaspoon vanilla bean paste or 1 fresh pod, halved and scraped
  • 250g strawberries, hulled
  • A few drops of pink food colouring (optional)
  • Waffle ice cream cones, to serve


1. Place the basil and 1½ cups (375ml) of cream in a saucepan over medium heat. Bring to a simmer, then remove from heat and set aside for 30 minutes to infuse. Chill for at least 2 hours. Strain through a sieve, pressing down to extract as much flavor as possible. Discard solids.

2. Blend the vanilla, strawberries, and food colouring (if using) in a blender and whiz until smooth. Place the mixture in the bowl of a stand mixer with the condensed milk and remaining 1½ cups (375ml) of cream. Whisk on medium-high speed for 10 minutes or until soft peaks form. Pour into a 2L (8 cups) container and freeze overnight.

3. Scoop the ice cream into cones to serve. Enjoy!