Homemade strawberry ice cream with basil oil turns a beloved classic into a creamy, refreshing dessert with a subtle gourmet finish. Sweet roasted strawberries bring deep fruit flavor, while a light drizzle of basil oil adds an herbal note that makes every scoop feel special. Serve it on a hot summer afternoon, after dinner, or anytime you want a frozen treat that feels both nostalgic and elevated.
If you enjoy strawberry desserts, you may also like No-Churn Strawberry Cheesecake Ice Cream and Strawberry Shortcake with Jasmine Whipped Cream.
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Strawberry ice cream is one of the most timeless flavors, right alongside chocolate and vanilla. This version starts with fresh, ripe strawberries that are roasted until their natural sweetness intensifies. Roasting helps concentrate the flavor and creates a rich strawberry puree that blends beautifully into the ice cream base.
The base is egg-free, smooth, and made with whole milk, heavy cream, sugar, milk powder, and a small amount of xanthan gum for a soft, scoopable texture. Once churned in an ice cream maker, the result is lush, creamy homemade strawberry ice cream with little bursts of real fruit flavor. The basil oil is optional, but it adds a bright, aromatic contrast that makes this dessert memorable.
Why This Recipe Works
- Simple – This homemade strawberry ice cream is easy to prepare with an ice cream maker and does not require eggs or a custard base.
- Fresh and flavorful – Roasted strawberries give the ice cream a deeper, more natural strawberry taste without relying on artificial flavoring.
- Creamy texture – Whole milk, heavy cream, milk powder, sugar, and xanthan gum work together to create a rich, smooth consistency.
- Elegant finish – Basil oil adds a delicate herbal note that pairs beautifully with sweet strawberries and creamy dairy.
Tools You’ll Need
- Ice cream machine
- Small and medium saucepans
- Double mesh strainer
- Blender
- Small mixing bowl
- Squeeze bottle
Ingredients You Will Need for Homemade Strawberry Ice Cream
This strawberry ice cream recipe has three main parts: roasted strawberries, a creamy ice cream base, and fresh basil oil for serving.
- Whole milk and heavy cream – These full-fat dairy ingredients create a rich, creamy base.
- Pure vanilla extract – Vanilla enhances the strawberries and rounds out the flavor.
- Granulated sugar – Sugar sweetens the ice cream and helps keep the texture soft by lowering the freezing point.
- Milk powder – This helps enrich the egg-free base and reduces iciness, giving the ice cream a smoother texture.
- Xanthan gum – A small amount helps thicken the base and discourages ice crystals from forming.
Roasted Strawberries
- Strawberries – Use hulled and quartered strawberries for even roasting.
- Maple syrup – Adds natural sweetness and helps enhance the roasted fruit flavor.
- Diamond Crystal kosher salt – A pinch balances the sweetness.
Basil Oil
- Basil leaves – Fresh basil adds a fragrant, slightly peppery sweetness.
- Olive oil – A quality olive oil gives the basil oil body and a smooth finish.
- Diamond Crystal kosher salt – Salt brings balance and makes the sweet, creamy ice cream taste brighter.
How To Make Strawberry Ice Cream
Start by roasting the strawberries, then blend them into a puree. This step concentrates the fruit flavor and helps the strawberries mix evenly into the ice cream base.
Roasted Strawberries
- Preheat the oven to 350°F. Place the hulled and quartered strawberries on a lined baking sheet. Drizzle the maple syrup over the berries and add a pinch of salt. Roast for 30 minutes, stirring halfway through.
- Transfer the roasted strawberries to a blender and blend until smooth. Set the strawberry puree aside.
Ice Cream Base
- While the strawberries roast, add the ice cream base ingredients to a medium saucepan and whisk until combined. Set the pan over medium heat and whisk constantly until the mixture slightly thickens, about 4 minutes. Do not let it simmer; lower the heat if needed.
- Remove the pan from the heat. Add the strawberry puree and stir until fully combined.
- Transfer the mixture to a refrigerator-safe container. Let it cool to room temperature, then cover and refrigerate for at least 5 hours, preferably overnight. Prepare the basil oil while the base chills.
- Churn the chilled mixture according to your ice cream maker’s instructions.
- Transfer the churned strawberry ice cream to a freezer-safe container and freeze until firmer and scoopable.
Basil Oil
- Add the basil leaves and olive oil to a blender. Blend until finely pureed. Transfer the mixture to a small saucepan, add the salt, and heat on low until it begins to gently simmer. Keep it at a low simmer for 15 minutes, stirring every 2 minutes. Watch closely so the oil stays green and does not brown.
- While the basil oil cooks, prepare an ice bath by adding ice and a little water to a large mixing bowl. Place a medium mixing bowl on top.
- Strain the basil oil into the bowl and gently shake the strainer to release excess oil from the basil leaves. Discard the leaves and let the oil cool. Once cooled, transfer it to a squeeze bottle and refrigerate. Use within 10 days.
Serving
Scoop the homemade strawberry ice cream into bowls or cones. Drizzle with as much basil oil as you like, then serve immediately and enjoy.
Tips and Tricks
- Use full-fat dairy for the best texture. Whole milk and heavy cream help create a rich, smooth ice cream. Low-fat milk will not give the same result.
- Choose flavorful strawberries. Since strawberries are the star ingredient, ripe berries will give the best color and taste.
- Chill the base thoroughly. A cold base churns better and helps the ice cream set with a creamier texture.
- Store it properly. Keep leftover ice cream in a freezer-safe container. When stored well, it can last up to 2 weeks.
Variations
- Texture – For larger strawberry pieces, mash the roasted strawberries with a fork or potato masher instead of blending them completely smooth.
- Strawberries – If fresh strawberries are not in season, use frozen strawberries. Thaw them before roasting and continue with the recipe as written.
- Add-ins – This strawberry ice cream is delicious on its own, but you can fold in white chocolate pieces or vanilla cookie bits if you want extra texture.
Frequently Asked Questions
Why is strawberry ice cream pink?
The pink color comes naturally from ripe strawberries blended into the cream base. This recipe does not require red food coloring.
Is strawberry ice cream good for you?
This recipe includes fresh fruit, but it is still a dessert made with cream and sugar. Enjoy it as a treat and savor the flavor of real strawberries in every scoop.
Is homemade ice cream better with or without eggs?
Both styles can be delicious. Eggs are often used to make a custard base, but this egg-free strawberry ice cream uses milk powder and xanthan gum to help create a creamy texture without a custard step.
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Loving this Gourmet Strawberry Ice Cream Recipe?
This homemade strawberry ice cream with basil oil is creamy, fruity, and refreshing with a beautiful herbal finish. Make it for warm-weather gatherings, weekend desserts, or anytime you want a frozen treat that tastes homemade and special.
Strawberry Ice Cream with Basil Oil
Equipment
-
Ice cream machine
-
Small and medium saucepans
-
Double mesh strainer
-
Blender
-
Small mixing bowl
-
Squeeze bottle
Ingredients
Ice Cream Base
- 1⅓ cup whole milk
- 1⅓ cup heavy cream
- ½ teaspoon pure vanilla extract
- ⅔ cup plus 1 tablespoon granulated sugar
- 2 tablespoons milk powder
- ¼ teaspoon xanthan gum
Roasted Strawberries
- ¾ pound strawberries, hulled and quartered
- 2½ tablespoons maple syrup
- pinch Diamond Crystal kosher salt
Basil Oil
- 4 packed cups basil leaves
- ¾ cup quality olive oil
- ¼ teaspoon Diamond Crystal kosher salt
Instructions
Roasted Strawberries
-
Preheat the oven to 350°F. Place the hulled strawberries on a lined baking sheet. Drizzle with maple syrup and add a pinch of salt. Roast for 30 minutes, stirring halfway through.
-
Transfer the roasted strawberries to a blender and blend until smooth. Set aside.
Ice Cream Base
-
Add all ice cream base ingredients to a medium saucepan and whisk to combine. Heat over medium, whisking constantly, until the mixture slightly thickens, about 4 minutes. Do not let it simmer; reduce the heat if necessary.
-
Remove the saucepan from the heat. Add the strawberry puree and mix until fully combined.
-
Transfer the mixture to a refrigerator-safe container. Cool to room temperature, then cover and refrigerate for at least 5 hours, preferably overnight.
-
Churn the chilled base according to your ice cream maker’s instructions.
-
Transfer the churned ice cream to a freezer-safe container and freeze until it firms up.
Basil Oil
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Blend the basil leaves and olive oil until finely pureed. Transfer to a small saucepan, add salt, and warm over low heat until the mixture gently simmers. Continue cooking for 15 minutes, stirring every 2 minutes. Do not let the basil brown.
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Prepare an ice bath by adding ice and a little water to a large bowl. Place a medium bowl on top.
-
Strain the basil oil into the bowl and gently shake the strainer to release excess oil. Discard the basil leaves and let the oil cool. Transfer to a squeeze bottle and refrigerate for up to 10 days.
Serving
-
Scoop the strawberry ice cream into bowls or cones. Drizzle with basil oil to taste and serve.