Vegan Pickle Ice Cream by @healthyalie

20 min

4 servings

🥛

250 ml

Vegan cream

🥛

100 ml

Plant milk

🥒

70 ml

Pickle juice

🍬

75 g

Cane sugar

🥫

35 g

Pickles

  1. Dice
    • pickles

    Dice 35 g of pickles into small pieces.

  2. Blend
    • full-fat plant-based cream
    • plant-based milk

    Blend 250 ml full-fat plant-based cream with 100 ml plant-based milk until smooth.

  3. Add
    • pickle brine
    • cane sugar

    Add 70 ml pickle brine and 75 g cane sugar, then blend until the sugar is dissolved.

  4. Pour

    For the Ninja Creami method, pour the mixture into the Creami pint without going above the MAX FILL line.

  5. Freeze

    Freeze the Ninja Creami pint for at least 24 hours until fully solid.

  6. Process

    Process the frozen pint using the Ninja Creami Ice Cream program.

  7. Add
    • pickles

    Make a hole in the center of the ice cream and add the diced pickles.

  8. Step
    • Pickle juice

    Run the Ninja Creami Mix-in program to distribute the pickle pieces.

  9. Step

    For the ice cream maker method, chill the blended mixture for at least 4 hours until very cold.

  10. Step

    Churn the cold mixture in an ice cream maker for 20 to 40 minutes, following the appliance instructions.

  11. Add
    • pickles

    Add the diced pickles during the final 5 minutes of churning.

  12. Pour

    For the no-machine method, pour the blended mixture into ice cube trays.

  13. Freeze

    Freeze the mixture for at least 6 hours until solid.

  14. Blend

    Remove the frozen cubes from the trays and blend them in a powerful blender until creamy.

  15. Fold
    • pickles

    Fold the diced pickles into the blended ice cream with a spatula.

Vegan Pickle Ice Cream by @healthyalie

20 min

4 servings

🥛

250 ml

Vegan cream

🥛

100 ml

Plant milk

🥒

70 ml

Pickle juice

🍬

75 g

Cane sugar

🥫

35 g

Pickles

Preparation Steps

  1. Step 1/15

    Dice 35 g of pickles into small pieces.

    🥫pickles
    🔪knife
    🪵cutting board
    ⚖️kitchen scale

  2. Step 2/15

    Blend 250 ml full-fat plant-based cream with 100 ml plant-based milk until smooth.

    🥛full-fat plant-based cream
    🥛plant-based milk
    🥛measuring jug

  3. Step 3/15

    Add 70 ml pickle brine and 75 g cane sugar, then blend until the sugar is dissolved.

    🥒pickle brine
    🍬cane sugar
    🥛measuring jug
    ⚖️kitchen scale

  4. Step 4/15

    For the Ninja Creami method, pour the mixture into the Creami pint without going above the MAX FILL line.

    🫙freezer-safe container

  5. Step 5/15

    Freeze the Ninja Creami pint for at least 24 hours until fully solid.

    🫙freezer-safe container

  6. Step 6/15

    Process the frozen pint using the Ninja Creami Ice Cream program.

  7. Step 7/15

    Make a hole in the center of the ice cream and add the diced pickles.

    🥫pickles
    🥄spatula

  8. Step 8/15

    Run the Ninja Creami Mix-in program to distribute the pickle pieces.

  9. Step 9/15

    For the ice cream maker method, chill the blended mixture for at least 4 hours until very cold.

    🫙freezer-safe container

  10. Step 10/15

    Churn the cold mixture in an ice cream maker for 20 to 40 minutes, following the appliance instructions.

  11. Step 11/15

    Add the diced pickles during the final 5 minutes of churning.

    🥫pickles

  12. Step 12/15

    For the no-machine method, pour the blended mixture into ice cube trays.

    🫙freezer-safe container

  13. Step 13/15

    Freeze the mixture for at least 6 hours until solid.

    🫙freezer-safe container

  14. Step 14/15

    Remove the frozen cubes from the trays and blend them in a powerful blender until creamy.

    🫙freezer-safe container

  15. Step 15/15

    Fold the diced pickles into the blended ice cream with a spatula.

    🥫pickles
    🥄spatula

Composition

Ingredients

Types

Sweetener, Vegetables, Condiment

Ingredients

Vegan cream, Plant milk, Pickle juice, Cane sugar, Pickles

Notes

Vegan cream (full-fat plant cream, e.g. Flora 30%), Pickles (diced, 30 to 40g)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Lactose-free

Calories

215 kcal

Macro nutrients

Protein: 1.2g, Carbohydrates: 25g, Sugars: 24g, Fat: 11g, Saturated fat: 7g, Fiber: 0.4g, Salt: 1.1g

Nutritional Information

Minerals

Sodium: 430mg, Potassium: 85mg, Calcium: 55mg, Iron: 0.4mg

Vitamins

Vitamin A: 35µg, Vitamin D: 0.8µg, Vitamin B12: 0.3µg, Vitamin K: 3µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

measuring jug, measuring spoons, kitchen scale, knife, cutting board, spatula, freezer-safe container

Appliances

Blender, Ice cream maker, Freezer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Snack, Dinner party, Novelty food

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Icy, Crunchy, Chunky

Flavors

Sweet, Tangy, Salty, Briny, Pickled, Creamy

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not store at room temperature because the dessert melts quickly.), fridge : 30 min (Keep only briefly before serving if a softer texture is desired.,Store in a covered container.), freezer : 14 days (Store in an airtight freezer-safe container.,Place parchment paper directly on the surface to reduce ice crystals.,Allow to soften for 5 to 10 minutes before scooping.)