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Home » Recipes » Lemon Basil Cookie Crunch Ice Cream

Lemon Basil Cookie Crunch Ice Cream

By: Liz  /  Published: July 2, 2019  /  Updated: June 5, 2020  /   Leave a comment

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Summer calls for ice cream and this homemade lemon basil cookie crunch ice cream hits the sweet spot! Make a batch for National Ice Cream Day and celebrate summertime with your friends, family and ice cream.

This lemon basil ice cream is soft, creamy and full of delicious lemon cookie chunks for a little crunch.

Oh my goodness, it’s yummy!

lemon basil cookie crunch ice cream dished into bowls

Now let’s make some lemon basil cookie crunch ice cream!

bowl of lemon basil cookie crunch ice cream

Start by mixing together your cream, milk, lemon zest and basil and slowly bring to a boil. The basil will infuse into the cream mixture… oh, how I love basil.

I used a whole package of basil (3/4 ounce), but if you’d prefer a very subtle flavor, you could use less. I’m a bit of a basil junkie, so most people will want to use less.

Strain the cream mixture to remove the leaves once it has infused.

infusing basil into cream in saucepan

Whisk together the sugar and egg yolks until they get airy, then slowly temper the eggs with the warm (but not hot) cream mixture, stirring constantly.

tempering eggs

Return to stovetop and slowly heat until it reaches an internal temperature of at least 160 degrees, stirring constantly. The mixture will thicken slightly and coat the back of a spoon. 

ice cream mixture coating back of spoon

Remove from heat and let cool 20-30 minutes before adding it your ice cream maker. Let churn for 30-40 minutes or according to manufacturer directions.

I use this ice cream maker and love it!

churning ice cream in electric ice cream maker

In the last few minutes of churning, crumble about 12 cookies into chunks and drop into ice cream maker. Once they’ve been folded in, turn off the machine and scoop the ice cream into an ice cream storage container. Let freeze for a few hours or overnight before digging in!

lemon basil cookie crunch ice cream

Serve the lemon basil ice cream in a bowl.

lemon basil cookie crunch ice cream

Or scoop it on a cone!

lemon basil cookie crunch ice cream on sugar cone

It’s absolutely scrumptious!

And remember, you can find everything you need to make this homemade ice cream at Food Lion!

lemon basil cookie crunch ice cream in bowls in front of shopping bag

Lemon Basil Cookie Crunch Ice Cream

Pin this Lemon Basil Cookie Crunch Ice Cream recipe post!

lemon basil cookie crunch ice cream - homemade ice cream recipe
bowl of lemon basil cookie crunch ice cream

Lemon Basil Cookie Crunch Ice Cream

Liz – Eat Move Make
Homemade Lemon Basil Cookie Crunch Ice Cream – soft and creamy lemon basil ice cream churned with big chunks of lemon OREO sandwich cookies.
5 from 4 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Churn Time 40 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 461 kcal

Equipment

  • Ice cream maker

Ingredients
  

  • juice of 3 lemons
  • 2 teaspoons lemon zest
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 5-10 basil leaves more or less depending on affinity for basil
  • 1 ¼ cups sugar
  • 4 egg yolks
  • 12 lemon sandwich cookies

Instructions
 

  • At least 24 hours before beginning recipe, put your ice cream maker freezer bowl in the freezer.
  • In large saucepan over medium heat, bring cream, milk, lemon juice, lemon zest, basil and salt to a boil, stirring constantly. Remove from heat and let temperature go from hot to warm. Strain the mixture to remove basil leaves.
  • In a separate bowl, whisk together sugar and egg yolks until they become airy and lighter in color.
  • Temper the eggs by slowly adding the warm cream to them, stirring constantly.
  • Return the combined mixture to the sauce pan. Over low heat, cook, stirring constantly until mixture reaches an internal temperature of at least 160 degrees and coats the back of a spoon. Don't let it reach a boil.
  • Let it cool for 20-30 minutes, cover and chill in refrigerator for about an hour. Pour mixture into freezer bowl. Churn with ice cream maker for about 30-40 minutes or according to manufacturer directions.
  • In the final minutes of churning, add chunks of lemon cookies to the mixture and let machine fold them in.
  • Transfer ice cream to an airtight container and freeze for at least 4 hours before serving.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 461kcalCarbohydrates: 48gProtein: 4gFat: 29gSaturated Fat: 16gCholesterol: 182mgSodium: 103mgPotassium: 115mgFiber: 1gSugar: 40gVitamin A: 1135IUVitamin C: 1.2mgCalcium: 92mgIron: 0.7mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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