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Pickle Ice Cream Recipe with Peanut Butter Caramel Swirl (No-Churn)

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Ever had pickles for dessert? Well, this National Pickle Month (July), celebrate by integrating pickles into your after-dinner repertoire with No-Churn Pickle Ice Cream Recipe with Peanut Butter Caramel Swirl.

Pickle Ice Cream Recipe

The one-of-a-kind recipe is courtesy of Gavan Knox, an Irish-Canadian baker and LGBTQ father or two who was a recent semi-finalist on Food Network Canada’s the Great Chocolate Showdown.

He is known for his unexpected flavour combinations – from his Black Garlic Ice Cream Sandwich recipe to his Chocolate Vinegar Cake. This ice cream marries three universally beloved ingredients into one delicious bowl sure to satisfy every possible craving. 

No-churn Pickle Ice Cream Recipe Peanut butter Caramel Swirl

Makes around 1.25 litres

Ingredients

  • Pickle Ice Cream
    • 2 half-sour pickles
    • 1/4 cup pickle brine
    • 8 ounces cream cheese, at room temperature
    • One 14-ounce can sweetened condensed milk
    • 1 Tablespoon honey
    • 2 cups heavy cream
  • Peanut Butter Caramel
    • 1/2 cup granulated sugar
    • 3 Tablespoons smooth peanut butter
    • 1 Teaspoon light corn syrup, or glucose
    • 1/4 cup heavy cream

Method

Peanut Butter Caramel

  1. Heat granulated sugar and glucose in a heavy-duty saucepan over medium heat, stirring constantly (use a heat-resistant spoon or spatula). Melt the sugar into a thick brown, amber- colored liquid as you continue to stir. Be careful not to burn it!
  2. Once sugar is completely melted, immediately stir in the peanut butter until melted and fully combined. The caramel will bubble rapidly when the peanut butter is added.
  3. Return to the heat when it’s combined and cook for 1 minute without stirring.
  4. Remove from heat and carefully stir in the heavy cream in a slow, steady stream. There will be a steamy reaction so please be careful! After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. Keeping watching in case it bubbles up too much. If it does, reduce the heat.
  5. Remove from heat and stir in the salt. Set aside to cool to room temperature before using in the ice cream. The sauce will thicken as it cools.

Pickle Ice Cream

  1. Combine the pickles and brine in the carafe of a blender, then blend until pureed, about 1 minute.
  2. Strain the puree and discard any pulp. Save 1/3 cup pickle liquid and discard the rest.
  3. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy.
  4. Add the condensed milk, honey and pickle liquid to the cream cheese and continue to mix until smooth.
  5. In a separate large bowl whip the heavy cream until firm peaks form. Fold in 1 cup of the whipped cream into the condensed milk/ pickle mixture until combined.
  6. Fold this lightened mixture into the whipped cream until well blended, being careful not to overwhip in.
  7. Pour 1/3 of the mixture into a plastic container, or loaf pan, cover and freeze, for 1 hour. Keep the cream/ pickle mix in the fridge, covered.
  8. Remove from the freezer and drizzle over 1/2 caramel sauce in swirling pattern. Pour over another 1/3 of the cream/pickle mixture and return the ice cream to the freezer for another hour.
  9. Repeat Step 8 as above with the remaining caramel sauce and cream/pickle mixture. Before
    returning to the freezer run a chop stick or knife through the ice cream the swirl the mixtures
    together.
  10. Cover and return to the freezer for minimum hours, or overnight.
  11. To serve, remove the ice cream from the freezer 5-10 minutes before serving so that it is
    scoopable.