Pickle Ice Cream

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.

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