There’s something magical about ice cream that’s both creamy and refreshing. Now, imagine taking that magic and giving it a herbal kick. That’s exactly what this cinnamon basil ice cream recipe does. It’s fragrant, slightly spicy, and wonderfully smooth. This isn’t your everyday scoop—it’s an adventure for your taste buds.
I first tried a basil ice cream years ago while traveling, and I couldn’t believe how a humble herb could taste so bright in a frozen dessert. Fast forward, I started tinkering in my kitchen. Adding cinnamon gave the ice cream warmth and depth, balancing basil’s freshness. And that’s how this recipe was born.
Whether you’ve got an ice cream maker at home or you’re just curious about herbal ice cream recipes, this one is worth trying.
Why Cinnamon and Basil Work So Well Together
On their own, basil and cinnamon are stars. Basil brings in an earthy, slightly sweet note while cinnamon adds cozy spice. When blended into ice cream, they create harmony: refreshing yet indulgent, herbal yet sweet. Think of it like jazz—unexpected, but somehow it works.
This duo also stands out in the crowd of ice cream flavors. If you’ve been leaning on vanilla, chocolate, or mint ice cream, cinnamon basil is like opening a new door. It feels both old-fashioned and gourmet at the same time.
Ingredients You’ll Need
Here’s what you’ll need for this basil ice cream recipe.
- 1 cup fresh sweet basil leaves, washed and packed
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- 4 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Optional for garnish: a sprinkle of ground cinnamon or a basil leaf on top.
Step-by-Step Cinnamon Basil Ice Cream Recipe
Step 1: Infuse the Milk
In a medium saucepan, combine milk, half of the sugar, and the cinnamon stick. Heat gently until it just starts to steam—don’t let it boil. Add the basil leaves, press them down, and remove from heat. Cover and let it steep for 30 minutes. This is where all the flavor magic happens.
Step 2: Make the Custard
In a bowl, whisk egg yolks with the remaining sugar until pale and creamy. Slowly pour the warm milk mixture into the yolks, whisking constantly. Return everything to the saucepan and cook over low heat, stirring with a wooden spoon. Stop when it thickens enough to coat the back of the spoon.
Step 3: Strain and Chill
Pour the custard through a fine sieve to remove basil and cinnamon. Stir in the cream, vanilla, and a pinch of salt. Cover and chill the base in the fridge for at least 4 hours, ideally overnight. Cold base = smoother ice cream.
Step 4: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to its instructions. Transfer to a freezer-safe container and freeze until firm, about 4–6 hours.
Step 5: Serve and Enjoy
Scoop into bowls, sprinkle with cinnamon, or top with fresh basil. Trust me, the contrast of flavors will surprise you in the best way.
Tips for Success
- Fresh basil only: Dried basil won’t give the same brightness.
- Egg safety: If you’re worried about raw yolks, use pasteurized eggs.
- No ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes for 3–4 hours.
Variations to Try
- Lemon Basil Ice Cream: Add lemon zest to the base for a citrus lift.
- Cinnamon Ice Cream Recipe: Skip basil for a classic spiced version.
- Mint Basil Ice Cream: Mix basil with mint for a garden-fresh twist.
- Sage Ice Cream: Substitute basil with sage for a savory kick.
These small tweaks keep dessert exciting without extra effort.
How to Pair Cinnamon Basil Ice Cream
This flavor is versatile. Here are some fun pairings:
- Sandwich it between two oatmeal cookies.
- Serve with grilled peaches for a summer dessert.
- Blend into milkshakes for a herbal shake.
- Top warm brownies with a scoop—it melts into the chocolate like a dream.
Healthier Swaps
Ice cream is a treat, but you can lighten it a little:
- Use half-and-half instead of cream for fewer calories.
- Swap sugar with honey for a floral undertone.
- Try coconut milk for a dairy-free option.
The beauty of homemade ice cream is flexibility. You control what goes in, and that’s what makes it feel wholesome.
Why Make Herbal Ice Cream at Home?
Herbs aren’t just for savory dishes. They bring freshness to desserts too. Sweet basil ice cream is a perfect example of how herbs can transform the ordinary into something memorable. Plus, when you make it yourself, you get fresher flavor than store-bought tubs.
Homemade ice cream also lets you experiment. Want gourmet ice cream without paying for a fancy scoop shop? Start in your own kitchen.
Final Scoop
Cinnamon basil ice cream is proof that experimenting pays off. It’s creamy, refreshing, and just different enough to spark joy at the table. Next time you’re craving something beyond plain vanilla, give this recipe a try. You might just find your new favorite frozen treat.
Cinnamon Basil Ice Cream
Ingredients
Method
- In a medium saucepan, add milk, half the sugar, and the cinnamon stick. Heat gently until steaming (don’t let it boil).
- Add basil leaves, press them into the milk, cover, and let steep for 30 minutes.
- In a bowl, whisk egg yolks with the remaining sugar until pale and creamy.
- Slowly pour the warm milk mixture into the yolks while whisking.
- Return everything to the saucepan and cook on low heat, stirring until the custard thickens enough to coat the back of a spoon.
- Strain the mixture through a fine sieve to remove basil and cinnamon.
- Stir in cream, vanilla, and a pinch of salt.
- Cover and refrigerate for at least 4 hours (overnight is even better).
- Pour the chilled mixture into an ice cream maker and churn according to its instructions.
- Transfer to a freezer-safe container and freeze until firm (about 4–6 hours).
- Scoop into bowls, sprinkle with a little cinnamon, or add a basil leaf for garnish.
Notes
- Fresh basil is key — dried basil won’t work here.
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes for about 3–4 hours until creamy.
- Use pasteurized eggs if you’re cautious about raw yolks.
- For a dairy-free twist, coconut milk works well instead of cream and milk.
FAQ: Cinnamon Basil Ice Cream
Q: Can I make this without eggs?
Yes! Swap the custard base for a mixture of milk, cream, and condensed milk. It’ll be less rich but still creamy.
Q: How long does homemade ice cream last?
Up to 2 weeks in a sealed container. After that, ice crystals may form.
Q: Can I use ground cinnamon instead of a stick?
Absolutely. Add 1 teaspoon ground cinnamon during the steeping step.
Q: Do I need an ice cream maker?
It helps, but no. Just freeze and stir the mixture every half hour until thick.
Q: What other herbs work for herbal ice cream recipes?
Mint, sage, lavender, and rosemary all create fun, fresh flavors.
