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Cucumber Ice Cream
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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 ¾ cups sweetened condensed milk
  • 1 ½ cups evaporated milk
  • 1 cup heavy cream
  • 3 Persian cucumbers,, ends trimmed
  • salt,, to taste (approximately ½ Tablespoon or less)


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


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! 
Tried this recipe?Mention @Great8Friends or tag #gr8food!