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No-Churn Pickle Ice Cream

Pickles and ice cream may sound like an unlikely pair, but this sweet and salty treat is surprisingly refreshing.
  • Level: Easy
  • Total: 5 hr 20 min (includes freezing time)
  • Active: 20 min
  • Yield: 12 servings (6 cups total)
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2 half-sour pickles plus 1/4 cup pickle brine

8 ounces cream cheese, at room temperature

One 14-ounce can sweetened condensed milk

2 cups heavy cream

Green or white sprinkles, for decorating, optional


Special equipment:
a 9-by-5-by-3-inch metal loaf pan
  1. Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
  2. Pulse the pickles and brine in the carafe of a blender, then blend until pureed, about 1 minute. Strain the puree and discard any pulp. You should have about 1/3 cup pickle liquid. 
  3. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. Add the condensed milk and pickle liquid to the cream cheese and continue to mix until smooth.
  4. Whip the heavy cream in a large bowl with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined; this lightens it and allows the mixture to stay fluffy. Fold this lightened mixture into the whipped cream until well blended. Pour into the chilled loaf pan and freeze, covered, until scoopable, about 5 hours. Serve with sprinkles if desired.

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