Lemon Basil Ice Cream Cake

Short Description

A refreshing frozen dessert that layers bright lemon zest and aromatic basil into a silky homemade ice-cream base, all set over a buttery cookie crust. This make-ahead cake is equal parts elegant finale and summertime crowd-pleaser.

Why You’ll Love This Recipe

• Marries citrusy zing with herbaceous basil for a sophisticated flavor profile.

• No oven time once the crust is baked—ideal for hot days.

• Make-ahead friendly; simply slice and serve straight from the freezer.

• Adaptable crust and mix-in options (see Variations) let you customize to taste.

• Naturally gluten-free if prepared with an almond-flour or gluten-free cookie crust.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust

• Graham-cracker crumbs (or digestive biscuits)

• Unsalted butter, melted

• Granulated sugar

• Finely grated lemon zest

Lemon–Basil Ice-Cream Filling

• Whole milk

• Heavy cream

• Granulated sugar

• Large egg yolks

• Packed fresh basil leaves

• Finely grated lemon zest

• Fresh lemon juice

• Pure vanilla extract

• Pinch of fine sea salt

Finishing

• Whipped cream (optional)

• Candied lemon wheels or fresh basil sprigs for garnish

Directions

1. Infuse the dairy. In a medium saucepan combine milk, 1 cup of the cream, basil leaves, and lemon zest. Warm over medium heat until steaming; remove from heat, cover, and steep 30 minutes.

2. Prepare the crust. Preheat the oven to 175 °C (350 °F). Mix crumbs, melted butter, sugar, and zest until evenly moistened. Press into the base of a 23 cm (9-in) spring-form pan. Bake 8 minutes, cool completely, then freeze while making the filling.

3. Make the custard. Rewarm the infused milk. In a bowl whisk yolks with sugar until pale. Slowly ladle in the hot milk, whisking constantly. Return mixture to the pan; cook over low heat, stirring, until it coats the back of a spoon (82 °C / 180 °F). Strain to remove basil.

4. Finish the base. Stir in remaining cream, lemon juice, vanilla, and salt. Chill until cold.

5. Churn. Process in an ice-cream maker according to manufacturer’s instructions until softly frozen.

6. Assemble. Spread the ice cream over the frozen crust, smoothing the top. Cover with parchment and plastic wrap; freeze at least 4 hours (or overnight) until firm.

7. Serve. Unmold, decorate with whipped cream and candied lemon, slice with a warm knife, and serve immediately.

Servings and Timing

Variations

• Berry Burst: Fold 1 cup of fresh raspberries into the churned ice cream before freezing for a tart-sweet twist.

• Herb Swap: Substitute mint or Thai basil for a different aromatic note.

• Gluten-Free: Use almond-flour cookies for the crust and reduce butter by 1 tablespoon to compensate for higher fat content.

• Dairy-Free: Replace milk and cream with full-fat coconut milk and coconut cream; add ½ teaspoon xanthan gum for stability.

Storage/Reheating

Store the assembled cake well wrapped in the freezer for up to 2 weeks. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. This dessert should never be reheated; instead, allow slices to stand at room temperature for 3–5 minutes for ideal texture before serving.

FAQs

How strong is the basil flavor?

The basil lends a gentle herbal note that complements—not overwhelms—the lemon. Steeping time controls intensity; shorten or lengthen to preference.

Can I make the ice cream without an ice-cream maker?

Yes. Freeze the custard in a shallow pan, whisking vigorously every 30 minutes until smooth, about three cycles, then proceed with assembly.

What cookies work best for the crust?

Graham, digestive, shortbread, or lemon wafer cookies all pair well. Choose a dry, crisp cookie to maintain structure.

Is raw egg a concern in the custard?

No. The custard is cooked to 82 °C (180 °F), which is sufficient to pasteurize the yolks while achieving a silky texture.

Can I use dried basil?

Fresh basil is highly recommended; dried lacks the bright, aromatic oils needed for infusion.

How do I prevent ice crystals?

Chill the custard thoroughly before churning, and press parchment directly onto the cake’s surface before wrapping to limit moisture exposure.

May I add liqueur?

A tablespoon of limoncello or basil-infused vodka enhances flavor and slightly softens the texture by lowering the freezing point.

What if I don’t have a spring-form pan?

Line a loaf pan with two criss-crossed strips of parchment, leaving overhang as handles. Lift the frozen cake out to slice.

Can this be made nut-free?

Certainly. Use nut-free cookies for the crust and confirm that all other ingredients are processed in nut-free facilities if severe allergies are a concern.

How far ahead can I prepare it for a party?

For best flavor, assemble the cake up to 48 hours in advance; garnish just before serving to keep toppings fresh.

Conclusion

Lemon Basil Ice Cream Cake transforms everyday ingredients into a refined, freezer-ready dessert that balances zesty brightness with herbal freshness. Follow the straightforward steps, customize with the suggested variations, and delight guests with slices of summer elegance any time of year.