Pickle Juice Ice Cream

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I was in my twenties before I realized that ice cream didn’t have to be vanilla, chocolate, or strawberry. My kids think I’m crazy when I tell them this, but growing up, those were your only choices at the grocery store.

That’s probably why my daughter wasn’t too shocked when I suggested we make dill pickle ice cream last weekend. She’s used to my weird food experiments by now. But here’s the thing—it actually works. The tangy, salty pickle flavor mixed with sweet, creamy ice cream creates this oddly satisfying treat that’ll have you going back for seconds.

What Kind of Dill Pickles Should I Use?

For this ice cream, you’ll want to use good quality dill pickles with a nice tangy flavor – the kind you’d actually enjoy eating straight from the jar. Kosher dill pickles or classic dill spears work great, and you can use either store-bought or homemade pickles. Just make sure they’re well-drained before chopping them up, since excess moisture can create ice crystals in your finished ice cream. The pickle juice is just as important as the pickles themselves, so save that briny liquid – it’s what gives the ice cream its signature dill pickle punch.

Options for Substitutions

This quirky ice cream recipe has some room for tweaks, though the pickle elements are pretty essential for that signature flavor:

• Heavy cream: You can substitute with half-and-half, but your ice cream will be less rich and creamy. For a lighter version, try using 1 cup heavy cream and 1 cup half-and-half instead.
• Whole milk: 2% milk works fine here, though the texture might be slightly less creamy. Avoid skim milk as it won’t give you the right consistency.
• Dill pickle juice: This is really the star of the show, so I wouldn’t recommend substituting it. However, if you want less tang, start with 1/4 cup and taste-test your base before churning.
• Dill pickles: Stick with dill pickles for the authentic flavor, but you can experiment with different brands – some are more garlicky or sour than others. Sweet pickles would completely change the flavor profile.
• Granulated sugar: You can use the same amount of caster sugar, but avoid brown sugar as it would compete with the pickle flavor. If you want less sweetness to balance the salty-sour notes, reduce to 1/2 cup.

Watch Out for These Mistakes While Making

The biggest mistake when making dill pickle ice cream is adding too much pickle juice at once, which can prevent the base from freezing properly – start with less and taste as you go since pickle juice saltiness varies by brand.

Another common error is not draining your chopped pickles well enough, as excess moisture will create ice crystals that ruin the smooth texture, so pat them completely dry with paper towels before folding them in.

Don’t add the pickle pieces too early in the churning process or they’ll break down and turn mushy – wait until the last 2-3 minutes of churning for the best texture.

Finally, resist the urge to over-churn once you add the pickles, as this can make the ice cream grainy and tough rather than creamy and scoopable.

What to Serve With Dill Pickle Ice Cream?

This quirky ice cream is perfect for anyone who loves that tangy, salty pickle flavor and makes a fun conversation starter at parties or barbecues. I like serving it alongside classic summer foods like burgers and hot dogs, where it acts as both dessert and a cool palate cleanser. It’s also great with salty snacks like pretzels or potato chips for an interesting sweet-and-salty combo that really works. For a more traditional dessert approach, try it with vanilla wafers or graham crackers to balance out the bold pickle flavor.

Storage Instructions

Freeze: Keep your dill pickle ice cream in an airtight container in the freezer for up to 2 months. Press a piece of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals from forming. This quirky flavor actually gets better after a day or two as the pickle taste mellows out a bit.

Serve: Let the ice cream sit at room temperature for about 5-10 minutes before scooping to get that perfect creamy texture. If it gets too hard in the freezer, you can also run your ice cream scoop under warm water between scoops to make serving easier.

Make Ahead: This ice cream is actually perfect for making ahead since it needs time to freeze anyway! The flavors blend together nicely overnight, so I always make it at least a day before I plan to serve it. It’s a real conversation starter at parties when people realize what they’re tasting.

Preparation Time	15-20 minutes
Cooking Time	0-5 minutes
Total Time	125-145 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 20-25 g
• Fat: 180-200 g
• Carbohydrates: 250-270 g

Ingredients

• 2 cups heavy whipping cream
• 1 cup full-fat milk
• 3/4 cup white sugar
• 1 tsp pure vanilla extract
• 1/2 cup brine from dill pickles
• 1 cup dill pickles, finely diced
• 1/4 tsp salt

Step 1: Make the Ice Cream Base

• 2 cups heavy whipping cream
• 1 cup full-fat milk
• 3/4 cup white sugar
• 1 tsp pure vanilla extract
• 1/2 cup brine from dill pickles
• 1/4 tsp salt

In a large mixing bowl, whisk together the heavy whipping cream, full-fat milk, white sugar, pure vanilla extract, brine from dill pickles, and salt until the sugar is completely dissolved and the mixture is smooth.

Step 2: Add Diced Pickles

• 1 cup dill pickles, finely diced

Gently fold the finely diced dill pickles into the ice cream base.

Be careful not to overmix, just distribute the pickles evenly throughout the mixture.

I find folding instead of stirring vigorously helps the pickles keep their shape and texture when frozen.

Step 3: Chill the Ice Cream Mixture

Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

This step is important for a smooth texture when churning.

Step 4: Churn the Ice Cream

Pour the well-chilled mixture into your ice cream maker.

Churn according to the manufacturer’s instructions until the mixture reaches a soft-serve consistency.

Step 5: Freeze Until Firm

Transfer the churned ice cream into an airtight container.

Freeze for at least 4 hours, or until the ice cream is firm.

For best texture, I like to let the ice cream sit at room temperature for a few minutes before scooping.

Step 6: Serve and Enjoy

Scoop the dill pickle ice cream into bowls and enjoy your unique frozen treat!

This ice cream makes for a great conversation starter at gatherings.