Cucumber Ice Cream

Right now, my most prolific garden plant is the cucumber. I’ve been eating them (and drinking them) like crazy.

This means I’ve felt the need to get creative with them, so, today, I made ice cream. It’s awesome. Sweet and cucumbery with a hint of ginger and vanilla. Next time, I’ll make sure I have candied ginger in the house and I’ll throw a handful of it into the ice cream instead of the ground ginger.

Cucumber Ice Cream

2 6inch cucumbers

2TBL powdered sugar

2TBL Dark Agave Syrup

2tsp ground ginger

2C non-dairy creamer (I actually used 2C of Rich’s Non-dairy Whipped Topping, and liquid Soyatoo would work just fine too)

Blend cucumbers in food processor until you have a smooth, thick liquid. It should be 1-1.5 cups of thick liquid. Process powdered sugar, agave, and ginger until mixed well.

Fold in whipped topping. (You can whip it up a bit, which will make for an awesome fluffy ice cream)

Add to ice cream maker for 30ish minutes, or until frozen.

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About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on July 25, 2012, in easy, Garden and tagged , , , , , , , , , , , , . Bookmark the permalink. 4 Comments.

  1. wow, that must be really refreshing…

    Like

  2. Where can you buy Rich’s non-dairy topping? I’ve had it at restaurants, but I’ve never seen it on sale at the store.

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    • I got this box at the end of last summer – the camp I worked at had leftovers and couldn’t send them back, so I got a few and threw them in my freezer.

      If you like it and can find it, Soyatoo would work great. And plain old non-dairy creamer would probably work just fine too. Maybe half non-dairy creamer and half of the thick cream at the top of a can of full fat coconut milk? Yum.

      Like

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