Strawberry Basil Almond Ice-Cream

Have you bought an ice-cream maker yet?  What is holding you back? The money?

Think of this though.  Unless you are buying the cheapest of cheapest ice-cream which, let’s face it, is never that great, you will be saving money.  Making your own food almost ALWAYS means you are saving money.

Here’s another thought: haven’t you ever just wanted to try some of these gourmet flavors that you see? You can, and not pay $6 for a scoop, per person.  And don’t be afraid, making ice-cream is easier than baking, never requires an oven to be turned on, and can remain in the fridge for weeks until it’s all gone.

I have a Cuisinart machine that my husband bought for me probably 6 or 7 years ago.  It still works great.  I have noticed that newer machines look a little fancier these days.  My mom has the attachment bowl for her Kitchen-Aid mixer.  Both work fine.  Except for the fact that I’v never learned how to attach her bowl to her stand, they are equally effective.

I mean, comon, where-ever are you going to find a flavor like Strawberry Basil in the store?  What about some of the other flavors I’ve posted like Ricotta Pine-Nut Brittle, Irish Cream Fudge, or the ever popular S’mores, with real ingredients at a fraction of the cost?  I’ve only begun in the long list of ice-cream recipes.

Before the summer is over, buy one.  You won’t regret it.

This recipe might be the first one you should try.  There are no eggs, no cooking, just simple ingredient combining and churning.  What could be easier than that? Especially with all of you people up north enjoying fresh strawberry season?  Yum.

Sometimes I put colouring in my ice-cream but in this one I left it alone.  I liked seeing the fleck of green basil and the chunks of strawberries, instead of the solid color red denoting strawberries.  But you can add it if you please and want to thoroughly convince people that it is full of strawberries.

Did you know that adding a small amount of alcohol to your ice cream base results in a better texture when it’s churned?  Why? Because alcohol doesn’t freeze. The alcohol prevents some of the ice crystals from forming, which makes the ice cream softer and therefore more scoop-able.  Trust me, add it.  There’s nothing more frustrating than wanting ice-cream but having it be hard as a rock and come out in chunks.

Don’t like nuts in your ice-cream? Leave them out.  Remember, it’s up to you what you add in at the end!

And have a very happy, sweet, refreshing, (and cheaper) summer!



  • 2 1/2 cups whipping cream
  • 1 1/2 cups milk
  • 1 cup sugar
  • 1 1/12 lbs fresh strawberries, washed and hulled
  • 1 1/2 cups loosely packed fresh basil leaves
  • zest of a lime
  • 1/2 cup lightly toasted almonds
  • 1 TAB vodka *optional


In a blender, add whipping cream, milk, sugar, zest, 1 lb strawberries, and basil leaves.  Process until very smooth.

Turn ice-cream maker on and add to bowl.

In the meantime, chop remaining 1/2 lb strawberries into bite-size pieces.  Coarsely or finely chop almonds, however you prefer.

In the last few minutes of churning, add remaining strawberries and almonds and  mix until combined.

Turn machine off and transfer ice-cream to a container and keep covered in freezer.


Makes 2 pints.


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