Real talk: I know what you’re thinking. Pickle ice cream? It’s giving chaotic energy, but hear me out. If you’re the type of person who unironically loves a pickleback shot, this recipe is actually a total W.
Inspired by the classic pickleback cocktail—which mixes that tangy brine with spirits like vodka, tequila, or whisky—this ice cream is definitely not your average vanilla scoop. It’s a wild mix of sweet and savory that hits different, especially when you serve it with waffles, bacon, and maple syrup.
The Recipe
To make this masterpiece, you’ll need:
- 1 egg
- 70g sugar
- 100ml milk
- 250ml double cream
- 10g finely chopped dill
- 10ml pickle juice
- 20ml booze (vodka, rum, tequila, or whisky)
Start by whisking your egg, sugar, milk, and cream together in a bowl. Pour the mix into a saucepan and cook it low and slow until it thickens up enough to coat the back of a spoon. Whatever you do, don’t let it burn on the bottom! If it does get a little crispy, just run it through a fine sieve.
Once it's thick, take it off the heat and stir in the dill, pickle juice, and your choice of spirit. Blend it until it’s smooth, then either toss it into an ice-cream machine or pop it in the freezer. If you’re doing the freezer method, make sure to stir it every 30 minutes for at least five hours to stop ice crystals from ruining the vibes.
Before you serve, let it soften up on the counter for about 15 minutes so it's actually scoopable. Top it with a fresh gherkin and you’re good to go.
Why it matters
Sometimes you just need to lean into the weird. While it sounds highkey cursed, this recipe is a fun way to use up those leftovers and prove that your palate is more cultured than people think. It’s a total conversation starter—or a prank, if that’s your thing.
