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Cucumber & Mint Ice-cream

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: sweet
Servings: 4
Author: Karon


  • 500 g/1lb 2oz cucumber
  • 200 ml/7fl oz Honey
  • 200 ml double cream heavy cream
  • 200 ml Greek yogurt
  • 2 tbsp chopped fresh mint
  • Pinch of salt
  • Juice of 1 lemon


  • Pour the cream into a pan and bring to the boil, lower heat and simmer. Add the yogurt, honey and chopped mint and still 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