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Basil Icecream



1 litre(s)

  • 30 g Basil leaves, fresh, washed and well drained (no branches)
  • 200 g sugar, white
  • 250 g marscapone cheese
  • 700 g yoghurt, natural, greek style

Recipe's preparation

  1. Grind basil and sugar for 10 seconds, speed 8.  


  2. Add youghurt and marcapone 20 seconds, speed 6.


  3. Freeze for 2-4 hours, roughly cube and blend for 8 seconds, speed 8.  

    Alternatley, churn in an icecream machine.


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This feezes easily and doesn't need as much churning as a proper custard based icecream.  

I have also added a variation with Lemon Verbena, I expect other leafy herbs would also work well.

Original recipe from Delicious magazine published on Taste.com.au

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Very refreshing!

    Submitted by Sharna58 on 6. December 2014 - 15:21.

    Very refreshing!

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