No Churn Blueberry Ricotta Basil Ice Cream
Blueberry basil ice cream is a creamy, no-churn ice cream made with whole milk ricotta and fresh basil, swirled with a jammy honey-balsamic blueberry compote. No ice cream maker needed!
Video
Ingredients
Blueberry Balsamic Swirl
- 2 cups frozen blueberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Ice Cream Base
- 1 cup whole milk ricotta
- 12-15 fresh basil leaves
- 1 14 oz can sweetened condensed milk
- 2 cups heavy cream cold divided
Instructions
Make the blueberry swirl:
- Combine the frozen blueberries, honey, and balsamic vinegar in a small saucepan.
- Cook over medium heat for 8-10 minutes, stirring occasionally, until the berries soften and the mixture becomes thick and jammy.
- Let cool completely before using.
Make the basil ricotta mixture:
- In a blender, combine the ricotta, 1/2 cup heavy cream, and basil leaves.
- Blend until completely smooth and pale green.
Whip the cream:
- In a large bowl, whip the remaining 1 1/2 cups heavy cream until stiff peaks form.
- Add the sweetened condensed milk and whisk to combine.
- Gently fold the ricotta mixture into the whipped cream until fully incorporated.
Assemble:
- Spread one-third of the ice cream mixture into a loaf pan. Spoon over some of the blueberry balsamic compote. Repeat the layers two more times.
- Swirl gently with a knife. Cover and freeze for at least 6 hours or overnight.
Notes
- Let the blueberry compote cool completely before layering, or it will melt the base.
- Chill your bowl and beaters before whipping the cream for the best volume.
- Use fresh basil only! Dried won't blend smooth or taste right.
- Store covered in the freezer for up to 2 weeks; let sit 5–10 minutes at room temp before scooping.
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