Basil ice cream

Preparation info
  • Makes

    1.6 litres

    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

This is dead easy to do – no need for churning.


  • a large bunch of basil (about 100 g)
  • 500 g caster sugar


  1. Pick the basil leaves from the stems and put them, along with the sugar, in a food processor. Blitz until combined to a smooth, bright green paste and then blend with the mascarpone and yoghurt. Pour into shallow trays and freeze for an hour until half-frozen. Remove from the freezer and whisk up with a fork. Return to the freezer until completely frozen.