While searching the web for pickle recipes, I discovered pickle ice cream. Yes, you heard right! Pickles and Ice Cream. A weird combination but surprisingly I enjoyed it.

In a blender, blend 2 dill pickles and 1/4 cup pickle juice. Keep the mixture a bit on the chunky side so you get bits of pickles in the ice cream. Set aside.

In a mixing bowl, beat 8 ounces of cream cheese until smooth. Slowly add one can of condensed milk to the cream cheese. Add the blended pickle and mix well.

In a separate bowl, beat the heavy cream until it forms soft peaks. Slowly add the pickle mixture and fold into the whipped cream.

Place in a freezable container and freeze overnight. The great thing about this ice cream is that you don’t have to churn it. Enjoy!!

Ingredients

• 2 dill pickles and 1/4 cup pickle juice
• 8 ounce cream cheese, room temperature
• One 14-ounce can of condensed milk
• 2 cups heavy cream or whipping cream

Directions

1. In a blender, blend 2 dill pickles and 1/4 cup pickle juice. Keep the mixture a bit on the chunky side so you get bits of pickles in the ice cream. Set aside.
2. In a mixing bowl, beat 8 ounces of cream cheese until smooth. Slowly add one can of condensed milk to the cream cheese. Add the blended pickle and mix well.
3. In a separate bowl, beat the heavy cream until it forms soft peaks. Slowly add the pickle mixture and fold into the whipped cream.
4. Place in a freezable container and freeze overnight. Enjoy!!

If you liked this recipe, check out the other recipes on this blog.