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Strawberry-Basil Ice Cream

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  • 1 (14-oz.) can sweetened condensed milk

  • 1 (5-oz.) can evaporated milk

  • 1 ½ cups whole milk

  • 2 tablespoons sugar

  • .13 teaspoon table salt

  • 1 (16-oz.) container fresh strawberries, coarsely chopped

  • 2 tablespoons chopped fresh basil

  • 2 tablespoons fresh lemon juice


Instructions Checklist

  • Step 1

    Whisk together first 6 ingredients; cover and chill 2 hours.

  • Step 2

    Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times or until finely chopped. Stir strawberry mixture into chilled milk mixture.

  • Step 3

    Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

  • Step 4

    Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

  • Step 5

    Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

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