This strawberry basil gelato is silky, creamy, and bursting with summer flavor: ripe strawberries, fresh basil, and mellow white chocolate in one beautifully pink scoop.

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Strawberry and basil have to be two of the most delicious symbols of summer. And—good news!—they go together wonderfully. Although basil is a ubiquitous companion to tomatoes and pasta, it’s also a beautiful flavor in desserts. Its aromatic, herbal edge balances the sweetness of berries and makes this strawberry basil gelato taste fresher, brighter, and a little more grown-up.

This strawberry basil gelato gets an extra layer of softness from white chocolate, which melts into the base, giving the finished texture a creamy, delicate richness. The result is not a plain strawberry gelato, but a more nuanced summer flavor: sweet strawberries, fresh basil, and mellow white chocolate in every spoonful.

I make most of my gelato using a Sicilian-Style Gelato Base, which uses a bit of cornstarch as a thickening agent instead of the usual egg yolks. The process of making the basic custard is the same except for one simple extra step: melting the chopped chocolate into the hot milk and cream mixture in the first step. In this White Chocolate, Basil, and Strawberry Gelato, the white chocolate adds body and a sublime creaminess to the treat, which means you can skip the one remaining egg yolk that’s usually whisked into the Sicilian-style gelato base.

Quick Summary (TL;DR)

This strawberry basil gelato combines cooked strawberry puree, fresh Genovese basil, and a white chocolate Sicilian-style gelato base. The white chocolate adds creamy sweetness, while the basil keeps the flavor fresh and aromatic.

This is not a straight strawberry gelato. It’s a more layered summer flavor, perfect if you love fruit gelato but want something a little more unexpected.

Why you’ll love it:

• Made with fresh strawberries and basil
• White chocolate adds a silky, creamy texture
• Uses a Sicilian-style cornstarch base
• Fresh basil balances the sweetness of the berries
• Can be made with frozen strawberries when fresh ones are unavailable
• Includes dairy-free and vegan adaptation notes

Helpful Tips for Making Strawberry Basil Gelato

Plan ahead

As with all gelato flavors, you should start the strawberry basil gelato-making process a day in advance. Both the strawberry basil puree and the white chocolate gelato base need to be refrigerated until completely cooled before being churned. A very cold base ensures the smoothest, silkiest texture.

Use the best quality of ingredients you can afford

The choice of ingredients you use to make gelato matters. Top-quality ingredients deliver the best flavor, aroma, and texture. Here are a few tips about the ingredients you’ll need to make this strawberry gelato:

• White Chocolate: You may know white chocolate isn’t, in fact, chocolate. It is rather a confection made with cocoa butter, sugar, and milk solids. To be called white chocolate, the confection must contain at least 20% cocoa butter. For the best texture and flavor in baking and ice cream, use white chocolate that contains at least 28% cocoa butter. I recommend the following brands:
  • Valrhona’s Blanc Ivoire
  • Valrhona’s Opalys
  • Guittard’s Crème Française
  • Cacao Barry’s Zéphyr

• Strawberries: Fresh summer strawberries produce the most striking berry flavor in gelato. Make sure to use bright red, juicy, sweet berries in this recipe—the ones that would provide you the most pleasure if you were to eat them straight from the basket.Although fresh, ripe strawberries will give you the brightest flavor, frozen strawberries work too. Use the same weight of frozen fruit, thaw it first, and simmer the puree for a few minutes longer, if needed, to evaporate excess water and concentrate the strawberry flavor.

• Basil: Nowadays, several varieties of basil are easily available, offering a wide range of aromas. Genovese basil works best in this recipe because it has a round, sweet flavor that complements strawberries to perfection. Beware of varieties with anise or licorice undertones, as such flavors would overpower the other delicate, sweet ingredients used in the gelato.

How to serve strawberry basil gelato

Always remember to bring this blush-pink strawberry gelato to room temperature for 15 to 20 minutes before serving. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelato bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.

FAQ

What is strawberry basil gelato?

Strawberry basil gelato is an Italian-style frozen dessert made with strawberries and fresh basil. In this version, white chocolate is melted into the gelato base for extra creaminess and a delicate sweetness.

Is this the same as regular strawberry gelato?

No. This recipe is more layered than a classic strawberry gelato. The strawberry flavor is still central, but fresh basil adds an herbal note and white chocolate gives the gelato a creamier, softer flavor.

Can I use frozen strawberries?

Yes. Use the same weight of frozen strawberries, thaw them first, then prepare the puree as written. Frozen strawberries can release more water than fresh berries, so you may need to simmer the puree a little longer to thicken it and concentrate the flavor.

What kind of basil should I use?

Genovese basil, also called sweet basil, is best. Avoid basil varieties with strong anise or licorice notes because they can overpower the strawberries and white chocolate.

Can I skip the basil?

Yes. You can skip the basil for a white chocolate strawberry gelato. The flavor will be sweeter and simpler, without the fresh herbal note.

Can I make this gelato without white chocolate?

For this specific recipe, I would not exclude the white chocolate because it gives the gelato its creamy sweetness and body. If you want a cleaner fruit flavor, it would be better to make a dedicated strawberry gelato instead.

Can I make this recipe dairy-free or vegan?

Yes, but you’ll need to use dairy-free or vegan white chocolate and swap out the milk and cream. Use oat milk and soy cream, coconut cream, or vegan heavy cream, and make sure the white chocolate you choose is dairy-free.

How long does strawberry basil gelato keep?

Strawberry basil gelato is at its creamiest within the first two weeks. It will still be edible for up to two months, but ice crystals will gradually form, especially if stored in a regular refrigerator freezer.

What should I serve with strawberry basil gelato?

Serve strawberry basil gelato on its own, with fresh strawberries, or alongside a rich chocolate dessert. It’s especially good with French chocolate pots de crème, dark chocolate gelato, or blood orange and dark chocolate fondant cakes. For something lighter, try it with classic madeleines or French financiers.

Additional Resource: A Guide to Making Italian Ice Cream at Home

If you’ve never made gelato before, don’t miss my detailed guide to making Italian ice cream at home. The guide contains ALL the information and tips I’ve gathered through 20 years of gelato-making. You’ll learn what sets gelato apart from American-style ice cream, the difference between a classic gelato base and a Sicilian-style gelato base, why you do need an ice cream maker to make the best Italian ice cream, and get access to all of my colorful gelato recipes in a single spot. Happy churning!

Watch My Video Masterclass

Want to dive deeper into homemade gelato before you start? My Gelato Video Masterclass walks you through the essential techniques behind every great batch, from choosing the right base to churning, freezing, and serving gelato at its creamiest. Watch it first to better understand the method, then use the recipe below to make this pistachio version with confidence.

More Gelato Recipes

Once you’ve made pistachio gelato from scratch, try another homemade gelato recipe. All my gelato recipes use the same core techniques, so each batch helps you get more comfortable with texture, churning, and serving.

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Strawberry Basil Gelato Recipe

This strawberry basil gelato is silky, delicate, and summery, with white chocolate for creamy sweetness and fresh basil to brighten the strawberry flavor.

Prep Time:30 minutes mins

Cook Time:20 minutes mins

Cooling + Freezing Time:4 hours hrs

Servings 1.5 quarts (6 cups/1.5 L)

Author Marie Asselin

Ingredients

US Customary / Metric

For the White Chocolate Gelato Base

• 2 cups whole milk (3.25% m.f.)
• 1 cup heavy cream
• 6 oz white chocolate, coarsely chopped (about 1 cup)
• ½ cup granulated sugar
• 2 tbsp cornstarch

For the Strawberry Basil Puree

• 20 oz fresh strawberries, hulled and chopped
• ¼ cup granulated sugar
• ¼ cup water
• ¼ cup fresh Genovese (sweet) basil leaves (about 16 large leaves), minced
• 1 tbsp lemon juice

Instructions

• For the White Chocolate Gelato Base: Measure out the milk, then scoop out 2 tbsp (30 ml) and place in a small bowl. Set aside.
• Pour the remaining milk in a medium saucepan, then add the heavy cream, white chocolate, and sugar. Set over medium heat and whisk constantly until the white chocolate and sugar are fully melted and incorporated. Remove from the heat temporarily.
• Whisk the cornstarch into the reserved milk. Pour into the saucepan and whisk to combine. Return the mixture over medium-low heat and cook, whisking constantly, for 5 minutes. (The mixture will thicken slightly.)
• Pour the custard into an airtight container. Cool to room temperature, then refrigerate overnight.

  The white chocolate gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• For the Strawberry and Basil Puree: In a medium saucepan, combine the strawberries, sugar, and water, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 10 minutes, or until the strawberries are soft and broken down and the juices are thick. Remove from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the basil and lemon juice, then transfer to an airtight container and refrigerate until completely cool.
• To churn the gelato: Strain the strawberry puree and discard the basil leaves. Measure out 2 cups (500 ml) of strawberry and basil puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
• Whisk the strawberry and basil puree into the cold gelato base. Strain again to make sure the gelato is silky smooth. Pour the white chocolate, strawberry and basil gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
• STORAGE: Transfer the strawberry basil gelato to an airtight container and freeze until firm, about 2 hours.

  Strawberry gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Let the strawberry basil gelato sit at room temperature for about 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• MAKE IT DAIRY-FREE: Substitute lactose-free milk or oat milk for the regular milk, lactose-free heavy cream or soy cream for the regular heavy cream, and use dairy-free white chocolate.
• MAKE IT VEGAN: Use oat milk and soy cream, coconut cream, or vegan heavy cream, and make sure the white chocolate is vegan. Get my full recipe and instructions for making vegan gelato.

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