A cool, herbaceous, and delicious treat! This Basil Chip Ice Cream recipe is smooth, creamy, and decadent. Dark chocolate chips are folded in to the mixture, offering a rich chocolatey bite. Top with extra chocolate chips or chocolate chips – this is an unexpected yet delectable dessert!
BASIL CHIP ICE CREAM.
Yup. Those were words. Together. Forever.
Not to be confused with mint chocolate chip ice cream… Which is absolutely delicious, without a doubt. But BASIL ice cream. With CHOCOLATE CHIPS in it. Well… That’s a whole other story.
Let’s chat about how simple this recipe is.
- No egg yolks.
- No complicated ingredients list.
- Just simple, classic, and beautiful ingredients coming together in a modern, delicious, and unexpected way.
First, let’s talk about milk. I’ll admit it. Using dairy and my recipes isn’t something I normally like to do. However, I like to live a life of balance, which means… Full fat dairy.
(Gasp! Screech! Cringe!)
I know, I know. And believe me: I have tried to make delicious incredible ice cream with all the non-dairy milk. While I have absolutely had significant success, there are some things that are better left to the dairy Gods: like Basil Chip Ice Cream.
Some stats for ya:
- Milk: Full fat…we’re going for the red cap, folks. Whole milk, all the way.
- Cream: Yes. Cream. No other way around it. I promise… We aren’t using much!
- Fresh basil: The freshest you can get, and lots of it.
- Chocolate: Preferably chopped. The darker, the better!
Creamy, dreamy, and worth every single calorie.
I like sprinkling a few extra chips (or shards!) of chocolate, along with a big ole’ basil leaf on the side. I didn’t add any food coloring to my version, which would be a lovely idea if you’d like it be more obvious that it is’t just vanilla ice cream.
Buuuut how surprised will those enjoying this delectable treat be when they find out it’s BASIL ICE CREAM they’re obsessing over?
Very, I would venture to guess.
I have a few other ice cream recipes on my blog that I think you’ll love, such as Honey Goat Cheese Ice Cream with Lemon and Thyme Macerated Nectarines (say that five times fast), German Chocolate Cake Ice Cream with Coconut Rum Fudge Swirl, or Maple Bourbon Ice Cream with Salted Caramel Swirl .
What can I say?
I’m a pleaser, you guys.
If you’re in the market for an ice cream maker (you should be! I use mine way more than I thought I would!), I have the Ice Cream Maker Attachment for my
KitchenAid Stand Mixer, and absolutely love it.
No need for an ice cream maker? I get it. Check out the notes below for a hack I’ve used before!
Now go forth and make all the ice cream!
Liking the sounds of this recipe, but not quite convinced of the basil? Omit it and try these swaps to reintroduce the classic and familiar mint flavor:
- For a fresh twist, swap in equal amounts of fresh mint for the basil.
- Culinary grade peppermint oil is incredible in this! I use 2-3 drops, which is plenty, but would max out at 5!
- Not sure what to do with that peppermint extract from the holidays? 2 teaspoons will do the trick in this recipe.
- Who wants a grasshopper?! Add in 1-2 tablespoons of creme de menthe for that refreshing and creamy taste that the boozy milkshake is known for.
Basil Chip Ice Cream
A cool, herbaceous, and delicious treat! This Basil Chip Ice Cream recipe is smooth, creamy, and decadent. Dark chocolate chips are folded in to the mixture, offering a rich chocolatey bite. Top with extra chocolate chips or chocolate chips - this is an unexpected yet delectable dessert!
Servings: 16 servings
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1-2 cups fresh basil
- 1 tsp vanilla bean paste or extract
- Pinch salt
- 1 cup dark chocolate chips
Instructions
- In medium saucepan, combine whole milk, cream, sugar, vanilla bean paste, and pinch of salt. Bring to a simmer, remove from heat.
- Add the basil, allowing to steep for at least 1 hour (preferably longer for stronger basil taste).
- Add mixture to prepared ice cream maker, and process according to manufacturer's instructions. See note if you're without an ice cream maker!
- Fold in chocolate chips before transferring to plastic storage containers.
Notes
No ice cream maker? Try this!
- Once mixture is cooled, add to a freezer safe container, and pop in the freezer. Ideally, you'd be able to mix it up every 1-2 hours.
- An ice cream maker brings the mixture's temperature down while naturally whipping air in to the ice cream. This equates to light and fluffy ice cream, with minimal ice crystals.
- Note that if you try this shortcut, you may end up with lots of ice crystals. Doesn't it mean it still won't be delicious!
- My Ice Cream Maker (it's the attachment for my KitchenAid Stand Mixer!).
- Vanilla Bean Paste