HELLOGIGGLES

If you’ve ever heard of the food mashup involving pickles and ice cream, you probably expect it to come from a pregnancy craving. Lately though, one of the biggest trends is to combine all kinds of unique ice cream flavors. There’s activated charcoal, olive, and goat cheese and even, yum, bacon-flecked ice cream. If you’re into trying new and interesting sweet and savory foods, or if you’re ride or die for pickles, this is the sweet-salty treat for you.

Trendy ice cream cones are all the rage, but what about trendy milkshakes? Time to get creative with pickles and some ice cream. Watch the video below and make it yourself. Who knows, you might even get a craving for it.

Pickle Milkshake

Serves: 1 (serving size: 12 oz.)
Active 20 mins. Total 5 hours, 20 mins.

Ingredients:

2 cups heavy cream
3/4 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 bay leaf
1 Tbsp. vanilla extract
1 cup bread-and-butter pickle juice, divided
1/4 cup chopped bread-and-butter pickles, plus whole pickles for garnish
2 drops neon green food coloring gel
Whipped cream
Fresh dill (optional)

Directions:

1. Whisk together cream, milk, sugar, egg yolks, and bay leaf in a medium saucepan over medium; stir constantly until slightly thickened, about 15 minutes. Transfer mixture to a bowl and let cool completely, about 30 minutes. Stir in vanilla extract and 3/4 cup of the pickle juice. Pour through a fine mesh strainer into a bowl; discard solids. Chill completely, about 1 hour.
2. Pour into a freezer container of a 2-quart electric ice cream maker, and freeze according to manufacturer’s instructions. Transfer custard to a 9- x 5-inch loaf pan, and return to freezer until ready to use.
3. Scoop 1 1/2 cups of the pickle ice cream into a blender. Add chopped pickles, food coloring, and remaining 1/4 cup pickle juice to blender, and blend until smooth, about 20 seconds. Pour mixture into milkshake glass. Garnish with whipped cream, whole pickles, and, if desired, dill.

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  By Brittni Brown