Cucumber and mint ice-cream. Is that for real? Mixing savoury and sweet in ice-cream? Yes you bet your boots it’s for real and it is delicious!
I love ice cream. Being brought up in Musselburgh the home of the famous Luca’s Ice-cream Parlour rather lends itself to a tendency to liking the sweet creamy confection. Ice-cream to me is synonymous with summer, holidays, beaches, smiles, sticky faces and fingers and childhood.
Ice-cream makes me smile.
Now when it comes to flavours in ice-cream I was brought up on the standard vanilla, strawberry or chocolate. I was a vanilla girl.
Move on a good few years when I worked in Sicily and there was suddenly a myriad of all natural flavours to choose from. I went for wild strawberry.
Nowadays Ice-cream is awash with flavours and I have to admit that my inner alchemist rather has a field day when I have any combination of fresh cream, fruits, herbs or veggies to choose from. What could be thrown together to provide a spoon able feast?
I will admit to making a few cock-ups in my pursuit of ice-cream flavourdom. My tomato and balsamic has yet to delight, but I’m working on it……
Ingredients for cucumber and mint ice-cream
Cucumber and mint of course, that kind of goes without saying really.
Double cream and Greek yogurt are your creamy base for this ice-cream.
Honey is the sweetening agent here plus there is a pinch of salt and some lemon juice too.
To me this one is a real winner. A grown-up treat. A sweet version of that favourite Greek dip Tzatziki.
It instantly transports me to the gorgeous Greek islands, sunshine and lazy days with friends.
How to make mint and cucumber ice-cream
- First you want to infuse the cream with the mint flavour so heat the cream with the fresh mint, bring it to a boil then lower the heat and gently simmer. Add in the honey and Greek yogurt. Let the honey dissolve completely then remove the pan from the heat and set aside to cool completely.
- Meanwhile, peel half of the cucumber as you just want a bit of the cucumber skin finely minced to add a wee bit of colour and texture to your ice-cream. Also, remove the seeds down the middle of the cucumber.
- Whizz the cucumber in a food processor and add in the cooled creamy mixture plus lemon juice and salt and whizz again.
- Press through a sieve and then chill thoroughly before churning in an ice-cream maker.
How long will this ice-cream keep?
Your cucumber and mint ice-cream will keep for up to 3 months in the freezer.
Looking for more super easy homemade ice-cream recipes to try? Then check these out before you go;
Homemade cucumber and mint ice-cream
- 500 g cucumber
- 200 ml Honey runny honey
- 200 ml double cream heavy cream
- 200 ml Greek yogurt
- 2 tbsp chopped fresh mint
- Pinch salt
- 1 tbsp lemon juice freshly squeezed
- Pour the cream into a pan with mint and bring to the boil, lower heat and simmer. Add the yogurt and honey and stir until the honey has completely dissolved. Set aside to cool completely.
- Peel half of the cucumber as you only want some of the green skin not all of it. Remove the seeds and core.
- Chop the remaining flesh and blitz in food processor. Pour in the creamy mixture and blitz again adding the lemon juice and the salt.
- Press the mixture through a wire sieve to get the smoothest texture and chill thoroughly before churning in an ice-cream maker.
- Spoon into a carton and freeze for 2 hours to firm