Jalapeño Basil Lime Ice Cream (No Churn)


This isn’t your typical ice cream. If you’re wanting something different that plays with your taste buds, this is it. It’s creamy with a hint of heat and a herbaceous freshness that leaves a refreshing and bright after taste. It’s cool. It’s hot. It’s good and it’s easy to make!

  • 1 14oz can of sweetened condensed milk
  • 1 tsp vanilla extract or 1 inch of vanilla bean.
  • 2 cups heavy cream
  • 3 jalapeños seeded and chopped (about 1/2 cup)
  • 3 limes (zest, juice, garnish)
  • 1/4 cup chopped fresh basil
  • green food coloring (optional)
  1. In a medium saucepan heat 2 cups of cream on medium heat.
  2. Add vanilla, chopped basil, jalapeños, and zest of 2 limes. Do not add the lime juice yet. This will curdle the cream. Heat for several minutes.
  3. Remove from heat and place in the refrigerator until chilled.
  4. In another bowl combine the condensed milk, lime juice from 2 limes, and food coloring. Set aside.
  5. Once the cream mixture is chilled, strain the jalapeños and basil from the cream.
  6. In a mixing bowl whip the cream with a mixer for about 3 minutes until light and fluffy.
  7. Fold the condensed milk mixture into the cream mixture.
  8. Pour into a loaf pan and cover with plastic wrap and freeze for about 6 – 8 hours.
  9. Serve with lime garnish and enjoy!

LimeBasilJalapeno JalapenoIcecream1


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