Roasted Peach Basil Ice Cream
Looking for an ice cream that’s both refreshing and bursting with unique flavors? This Roasted Peach Basil Ice Cream is a true summer delight!
The sweetness of caramelized roasted peaches pairs perfectly with the aromatic, herbaceous notes of fresh basil, creating a mouthwatering combination that’s both vibrant and indulgent.
This no-churn recipe is super easy to make and doesn’t require an ice cream maker, so you can enjoy this luscious treat without any special equipment.
Whether you’re hosting a summer gathering or simply craving something different, this ice cream will impress everyone who tastes it.
Why You’ll Love This Recipe
The combination of roasted peaches and basil is a surprising yet delightful mix that balances sweet, savory, and fresh flavors.
Roasting the peaches enhances their natural sweetness and gives them a caramelized richness that’s truly irresistible. Paired with the cool, creamy texture of ice cream and the subtle herby flavor of basil, this dessert offers a refreshing and unique twist on traditional fruit ice cream.
It’s the perfect treat for a hot day, and the no-churn method ensures it’s incredibly simple to make!
Ingredients:
- 4 ripe peaches, halved and pitted
- 1 tablespoon olive oil
- 1/4 cup honey or maple syrup
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup sugar (or preferred sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions:
- Roast the Peaches: Preheat the oven to 375°F (190°C). Drizzle the peaches with olive oil and roast them on a baking sheet for 25-30 minutes, or until they are soft and caramelized. Allow them to cool.
- Puree the Roasted Peaches: Once the peaches have cooled, blend them into a smooth puree in a food processor or blender. Set aside.
- Mix the Cream and Milk: In a large bowl, whisk together the heavy cream, whole milk, sugar (or sweetener), vanilla extract, and a pinch of salt until the sugar is dissolved and the mixture is smooth.
- Add the Basil and Peach Puree: Stir in the finely chopped basil and the peach puree into the cream mixture, ensuring everything is well combined.
- Freeze: Pour the mixture into an airtight container and freeze for 4-6 hours or until the ice cream is firm and scoopable.
- Serve: Scoop out the creamy, sweet Roasted Peach Basil Ice Cream, and enjoy the perfect combination of flavors! You can also garnish with fresh basil leaves or extra roasted peach slices if desired.
Expert Tips for the Recipe:
- Roasting the Peaches: Don’t skip the roasting step, as it intensifies the peach flavor and adds a caramelized sweetness that fresh peaches can’t achieve.
- Basil Flavor: The basil flavor should be subtle, so be sure to chop it finely. You can adjust the amount to your taste—more basil will give a stronger herbal note.
- Sweetener Options: Use your preferred sweetener, whether it’s honey, maple syrup, or a low-carb option like stevia or erythritol.
- Serving Tip: If the ice cream becomes too hard after freezing, let it sit at room temperature for a few minutes to soften before serving.
Roasted Peach Basil Ice Cream
Ingredients
- 4 ripe peaches halved and pitted
- 1 tablespoon olive oil
- 1/4 cup honey or maple syrup
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup fresh basil leaves finely chopped
- 1/4 cup sugar or preferred sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Drizzle peaches with olive oil and roast for 25-30 minutes.
- Cool peaches and puree them in a blender or food processor.
- Mix heavy cream, milk, sugar, vanilla, and salt in a bowl until smooth.
- Stir in chopped basil and peach puree.
- Freeze in an airtight container for 4-6 hours.
- Scoop and serve, garnished with fresh basil or extra roasted peach slices.
