Cool as… Cucumber Ice Cream!

Cucumber Ice CreamOh how I love a cucumber! Even as a kid it was my favorite vegetable and the only one I mastered in the garden. I enjoy them sliced and sprinkled with salt; or chopped and mixed in a salad; juiced for a cocktail or juiced for, get this…ice cream! Yep…that creamy treat we all love! Imagine ice cream in a pretty pale green color…but of course, not too pretty to eat!

Cucumber Ice Cream Freezing

When I saw the picture of this creamy delight on, I checked my pantry and refrigerator and saw that I had almost all the ingredients required! With the cylinder to my ice cream maker always in the freezer, it was ready for me; no need to wait for it to freeze! I ran to the market, grabbed those few remaining required items and let the deliciousness begin!Cucumber Ice Cream

Find your ice cream scoop and grab a cone or a bowl. Hmm… a single or a double? A sundae or a shake? Decisions Decisions!

Cucumber Ice Cream

Cucumber Ice Cream

A Funny Quote: "Teach children about tax. Eat 30% of their ice cream"!

Be sure to start making this confection at least 6 hours ahead of time, there are a couple of chilling and freezing steps.

Servings 1 quart
Author Debbie


  • 1 3/4 cups sweetened condensed milk
  • 1 1/2 cups evaporated milk
  • 1 cup heavy cream
  • 3 Persian cucumbers, ends trimmed
  • salt, to taste (approximately 1/2 Tablespoon or less)


  1. Completely chill the bowl of your ice cream maker.
  2. Pass the cucumbers through a juicer (food processor or blender)
  3. Pressing into a fine strainer, let juices flow into a bowl. Discard the solids.
  4. Measure 1 scant cup of the juice. Extra juice? Drink the rest! Healthy and fresh!
  5. Combine both milks and the heavy cream in a large bowl. Add the cucumber juice and salt.
  6. Chill the mixture in the refrigerator for at least 2 hours.
  7. Pour the chilled cucumber mixture into the chilled ice cream maker bowl.
  8. Following the manufacturer's instructions, churn the mixture into the consistency of soft-serve ice cream, about 30 minutes.
  9. Using a rubber spatula, transfer the ice cream to an airtight container.
  10. Cover and freeze until the ice cream is firm, atleast 2 to 3 hours.
  11. Cup or cone?! Scoop and serve!

Recipe Notes

Gr8 Tips:

The amount of salt might seem like a little too much. Although I do love a hint of salt in a dessert (and it does bring out the flavor best), this was a little more than I like, but it didn't stop me from eating a full bowl! I think next time I will scale the salt down a bit! Notice this recipe makes 1 quart...that may be too much, so be sure to reduce all ingredients for the amount you need! 

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