Ice Cream
Ice Cream
Ice Cream with a cone
Make Homemade Ice Cream with Ingredients from Your Garden
Use homegrown vegetables and herbs for unique, delicious ice cream creations
By Scott Bish
As the weather warms up, making ice cream is a creative and fun way to satisfy cravings for refreshing sweet treats.
Whether you’ve made homemade ice cream before or are ready to try it for the first time, consider adding ingredients from your garden to make the most of your homegrown bounty and explore uncommon flavors. That’s right: You can make ice cream with carrots, beets, sweet potato, and more. Then pair these creative creations with garnishes picked fresh from your garden.
Ice Cream with scoop
Ice Cream flavors
/ Get Started with a No-Churn Ice Cream Recipe Base /
This easy recipe creates a simple, creamy ice cream base for you to build off of with ingredients from your garden. There’s no need for an ice cream maker; all you need is a blender or food processor.
No-Churn Blender Ice Cream
Vegetable of choice (see suggestions below)
2/3 cup heavy cream
1/2 cup granulated sugar
Garnish of choice (see suggestions below)
Vegetable of choice (see suggestions below)
2/3 cup heavy cream
1/2 cup granulated sugar
Garnish of choice (see suggestions below)
  1. Prep and cool vegetable according to individual directions below.
  2. Blend vegetable on low until pureed, about 1 or 2 minutes.
  3. With the blender still running on low, slowly pour the heavy cream over the puree. Add sugar and keep blending until the mixture turns soft and creamy, about 45 seconds.
  4. Pour the mixture from the blender into a freezer-safe bowl, and freeze for at least 8 hours or overnight. When ready to serve, scoop the ice cream into bowls, and garnish with the suggestions below.

Yields: 4 servings

Veggie Prep and Ice Cream Garnish Ideas
Avocado Ice Cream
Avocados—technically a fruit—impart a rich, buttery texture and a mellow flavor to ice cream. If you have avocado trees on your land, this is a unique recipe for the creamy fruit.
Slice 2 medium ripe avocados lengthwise, remove the pits, and scoop out the insides. Toss into the blender or food processor with the rest of the ice cream ingredients.

Garnish: Top your avocado ice cream with freshly picked basil, either chiffonade or sliced, which will lighten up the creaminess of the avocado.

Carrot Ice Cream
Carrots from your garden will bring sweetness and a vibrant orange color to your frozen dessert.
Peel 4 large carrots and place them in a small pot. Add enough water so that the carrots are completely submerged, then bring the water to a boil over high heat. Cook carrots until they’re soft, about 9 minutes. Carefully drain the carrots, and let them cool completely. Mash them, then blend them into your ice cream.

Garnish: Just as thyme and carrots are a classic duo in savory dishes, a sprinkle of the herb works great on top of carrot ice cream.

Beet Ice Cream
Beets will add a complex, earthy flavor and a rich hue to the ice cream.
Preheat your oven to 450 F. Wrap 2 large (about 1/2 pound) beets in foil, place them on a baking sheet, and cook until tender, about 45 minutes. Carefully remove the beets from the oven and let them cool completely. Mash the beets before blending.

Garnish: Edible pansies have a slightly grassy flavor and can add a pop of purple, yellow, or white color to your dessert. Or, top your ice cream with classic chocolate chips.

Cucumber Ice Cream
Cucumbers will make your frosty creation light and refreshing.
Peel one medium cucumber. Slice in half lengthwise, then scoop out and discard the seeds. Cut the cucumber flesh into 1/2-inch slices and pat dry with a paper towel to remove water.

Garnish: Mint pairs very well with cucumber, so top your ice cream with a few fresh leaves.

Green Pea Ice Cream
Peas have a sweet flavor profile and will turn your ice cream a rich green shade.
Place 3 cups of shelled peas in a medium pot, cover them with water, and add a pinch of sugar. Place the pot over medium heat, bring to a boil, and cook for 3 minutes, until the peas are tender. Drain the peas and let them cool completely before blending. For a smoother texture and lighter taste, add one pitted, peeled avocado to the ice cream ingredients.

Garnish: Top your ice cream with pea flowers (not sweet pea flowers, which are toxic). The delicate, woody flavor and white flowers will be a nice complement the green color of the ice cream.

Sweet Potato Ice Cream
These starchy tubers become ultra-creamy when blended.
Preheat your oven to 425 F. Clean 2 medium sweet potatoes. Prick small holes into the potatoes all over with a fork, then place them on a baking sheet lined with foil, and bake until tender, about 45 minutes. Let the potatoes cool completely, peel them, and then mash them before blending.

Garnish: For a little heat that will pair nicely with your ice cream’s sweetness, top it with dried, finely chopped chili peppers.

TIP: To sun-dry freshly picked peppers, lay them on a metal baking sheet and place them in an outdoor, sunny location for 2 weeks.
Want to grow ice cream-ready veggies and herbs? Next time you visit your local Tractor Supply, a friendly team member would be happy to recommend all the tools and supplies you’ll need.
About the Writer
Scott Bish is a writer who hails from Ohio.

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