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Lemon Basil Ice Cream Cake

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A vibrant, no-bake frozen dessert that layers a buttery graham crust with creamy lemon-basil–infused ice cream, finished with billowy whipped cream for a refreshing summer treat.

Ingredients

Scale
  • 2 cups (200 g) graham cracker crumbs
  • 6 Tbsp (85 g) unsalted butter, melted
  • 1½ quarts (about 1.4 L) vanilla ice cream, softened
  • 1 cup loosely packed fresh basil leaves
  • Zest of 2 lemons (about 2 tsp)
  • ⅓ cup freshly squeezed lemon juice (from 2 lemons)
  • ½ cup sweetened condensed milk (optional but adds creaminess)
  • 1 cup (240 ml) cold heavy whipping cream
  • 2 Tbsp powdered sugar
  • Extra lemon zest & small basil leaves, for garnish

Instructions

  1. Line a 9-inch (23 cm) springform pan with parchment or plastic wrap, leaving overhang for easy removal.
  2. Combine graham cracker crumbs with melted butter; press firmly into the base of the pan to form an even crust. Freeze 15 minutes.
  3. In a blender, purée softened vanilla ice cream, basil leaves, lemon zest, lemon juice, and condensed milk until smooth with fine green flecks.
  4. Pour basil ice-cream mixture over the chilled crust; smooth the top. Freeze until solid, at least 4 hours or overnight.
  5. Whip heavy cream and powdered sugar to stiff peaks. Spread evenly over frozen cake.
  6. Garnish with extra lemon zest and basil leaves; return to freezer 30 minutes to set.
  7. To serve, run a warm knife around the pan, release the ring, slice, and enjoy immediately.

Notes

  • For a stronger herb note, steep basil in melted ice cream 10 minutes before blending.
  • Swap graham crackers for shortbread cookies for a richer crust.
  • Wrap leftovers tightly; cake keeps well in the freezer up to 2 weeks.

Nutrition

Keywords: Lemon Basil Ice Cream Cake, frozen dessert, summer, no-bake, creamy

Find it online: https://yumrecipesnow.com/lemon-basil-ice-cream-cake/