Cucumber Ice Cream

Recipe by
Total Time:
6 hours 20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Easy

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  • 1 tin - condensed milk (or 2/3 cups of sugar dissolved in 3 cups of thick milk)
  • 2 cups - thick cream
  • 1/4 tsp - dry ginger powder
  • 3 tbsp - honey
  • A pinch of salt
  • 1.5 cup - thick cucumber puree (pureed with skin)
  • 2 drops - mint essence (optional)
  • 1 tsp - lemon juice

How to Make Cucumber Ice Cream

  • Chill cucumber puree in fridge for an hour.
  • In a stainless steel bowl, mix condensed milk or sugar dissolved in thick milk, dry ginger powder, honey, mint essence and cucumber puree. Mix with an electric beater for a minute.
  • Mix in the heavy cream and refrigerate for an hour.
  • Take out from the refrigerator and blend with an electric beater for 5 mins.
  • Mix in lemon juice, pinch of salt and refrigerate.
  • Take out from fridge and beat for 5 more minutes and freeze in an air tight plastic container.
  • Refrigerate for at least 6 hours.
  • Scoop out and enjoy.