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I scream, you scream, we all scream for... garlic ice cream?

Garlic Ice Cream


  • 3 cups heavy cream

  • ¾ cup sugar

  • 1 tsp vanilla extract

  • 2 garlic cloves, minced

  • ¼ tsp salt


  1. In a small saucepan, combine 1 cup of cream and minced garlic. Heat on medium-low and simmer for 5 minutes.

  2. Remove from heat and strain into a bowl to separate the garlic. While still hot, whisk in sugar until fully dissolved. Allow to cool completely.

  3. Once cooled, stir in the rest of the ingredients.

  4. Cover well and freeze until set.

Garlic Ice Cream




Daily food & travel inspiration in your inbox

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- Today, I'm combining two of my favorite things to see if they will harmonize in my mouth. Those two things, garlic and ice cream. Yeah, natural combination. I know, it sounds weird, but people keep saying that it is delicious and there was an actual garlic festival here in New York where they served this garlic ice cream and people went nuts for it, so I'm gonna give it a try today for the first time. First step is to infuse some heavy cream with garlic, so I've got some garlic cloves here. Just two will do, and the goal here is to infuse the cream with just the essence. You don't want it to be overpowered by garlic. I'm just gonna do a little dice here. Take some heavy cream and pour just some of it into a little saucepan. In goes the garlic. So, I guess the goal here is just to simmer it so that it releases that garlic oil. It smells like garlic already, it kind of smells like I'm making a garlic cream sauce and not ice cream, but that's about to change soon because I've got some sweet stuff over here. I'm gonna let this go for about five minutes. This is ready, I think. It smells a lot like garlic. Now, I'm gonna strain out the pieces of garlic. I'm left with just a garlic-infused cream. While the cream's still hot, that's the time to add in the sugar because we want it to dissolve, so just add that in. I'm just smelling the vanilla over there, and this is not computing in my head. It's so weird. And now for the vanilla. And to balance it all together with some salt. I don't know why I love smelling things. I'm just really weirded out, I don't know, I'm gonna be optimistic here. This has cooled down to room temp, so I'm gonna stir in the rest of the cream. Beautiful, now just transfer this to a container with a lid. Perfect. Pop on the lid, and this goes in the freezer until frozen. The good thing about this is that it's a no-churn ice cream recipe, so there's a lot of fat and sugar in here that it won't solidify into just an icy block. It's ready. I'm so excited, I don't know why. Alright, let's see what it looks like. It looks very vanilla ice creamy. Before I take a scoop. Not as strong of a garlic smell as before. Hm. Going in for the first scoop, and going into an ice cream cone. Alright, here it goes. That was good. You know what? I don't know why I'm freaking out about this. This reminds me of something I had as a kid in Thailand, of garlic-sugar toast. I know, that doesn't even sound right, but if you're Thai or had that dish, you know exactly what I'm talking about. It's not so overpowered with garlic that it's, it feels too savory, it feels like a dessert, it tastes like a dessert. Alright, I hope you give it a try. See what happens when you try new things? You discover new favorite things. See you next time, bye.