A Sweet and Savory Adventure for the Bold Foodie

This is the recipe I hesitate to describe to people before they’ve tried it, because the description doesn’t do it any favours. Dill pickle ice cream. With honey. I know how that sounds.

But here’s what’s actually happening in the bowl: a rich egg yolk custard base – genuinely creamy, the kind that coats the back of a spoon – with half a cup of pickle brine worked in during the cooking process. The brine’s acidity brightens the whole thing and the dill flavor comes through as something herby and interesting rather than sharp or overpowering. The honey drizzle at the end pulls it together, adding a floral sweetness that balances the salt and tang underneath.

It started getting traction on Pinterest and people kept asking if it actually worked. It does. It works better than I expected the first time I made it, and the people I’ve served it to who were most skeptical going in have been consistently the most surprised. The recipe takes a bit of time because of the custard and the chilling, but none of it is difficult.

Why Dill Pickle Ice Cream Works Even Though It Sounds Like It Shouldn’t

Why it works

Sweet and salty combinations aren’t unusual in desserts – salted caramel, peanut butter cups, cheesecake with a salted graham base. Pickle ice cream follows the same logic. The brine brings salt and acidity, the custard base brings richness and sweetness, and they balance each other in a way that neither element would manage alone.

The custard base is doing important work here. Egg yolks and heavy cream create enough richness to mellow the vinegar in the brine without losing the dill flavor. A lighter base – just milk and cream without the yolks – would let the acidity come through too sharply. The custard keeps it smooth and luxurious even as the pickle flavor runs all the way through.

The honey drizzle isn’t just a garnish. It adds a floral note that lifts the whole thing and softens the briny edge of the first bite. Skip it and the ice cream is good. Add it and the ice cream makes sense..

Close-up of dill pickle ice cream showing creamy pale green texture with flecks of dill in a takeaway cup

Choosing the Right Ingredients

Pickles and Brine

Refrigerated dill pickles give the best flavor here – they’re crunchier and more garlicky than shelf-stable ones, and the brine is fresher. Kosher dills work well for the same reason. Avoid sweet pickles or bread-and-butter pickles – the sugar content will throw off the balance of the whole recipe. Overly soft shelf-stable pickles also tend to have a less bright brine, which is the main flavor carrier in this recipe.

The Custard Base

Four egg yolks, heavy cream, and whole milk. The yolks are what give the ice cream its rich, velvety texture – don’t be tempted to reduce them. The key technique step is tempering: pour the hot cream mixture into the yolks slowly and gradually rather than all at once, whisking constantly. Done quickly, you get scrambled eggs. Done patiently, you get a silky custard.

The Honey

Any good runny honey works. A wildflower or acacia honey is ideal – they’re mild enough not to compete with the dill. Strongly flavored honeys like buckwheat can overpower the subtlety of the pickle flavor in the base.

Equipment

An ice cream maker gives the smoothest result and is worth using if you have one. You’ll also need a saucepan, a whisk, a fine mesh strainer, and a freezer-safe container. The chilling time is non-negotiable – the custard needs at least 4 hours in the fridge before churning or it won’t set properly.Since we’re working with a bold, acidic flavor, we want to keep the base as rich as possible. A custard base with egg yolks, heavy cream, and whole milk creates a luxurious texture that smooths out the sharpness of the pickles.

Dill Pickle Ice Cream Recipe

Servings & Timing Summary

Servings: 6-8
Prep Time: 20 minutes
Chilling Time: 4 hours (or overnight)
Churning Time: 20-25 minutes
Freezing Time: 4-6 hours

Ingredients

For the Ice Cream Base:

1 cup dill pickles, finely chopped
½ cup pickle juice (from the jar)
1 ½ cups heavy cream
1 cup whole milk
¾ cup granulated sugar
4 large egg yolks
1 tsp vanilla extract
½ tsp salt

For the Honey Drizzle:

¼ cup honey
1 tsp lemon juice (optional, to enhance the acidity)

Step-by-Step Instructions

Step 1: Infuse the Base with Pickle Flavor

In a saucepan over medium heat, combine heavy cream, milk, sugar, and salt. Stir until the sugar dissolves, then bring to a gentle simmer.
Remove from heat and add pickle juice and vanilla extract. Set aside.

Step 2: Prepare the Custard

In a mixing bowl, whisk the egg yolks until smooth.
Slowly pour 1 cup of the warm cream mixture into the yolks, whisking constantly. (This prevents the eggs from scrambling.)
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Step 3: Strain & Chill

Pour the mixture through a fine-mesh strainer to remove any egg bits. Stir in the finely chopped pickles.
Cover and refrigerate for at least 4 hours or overnight.

Step 4: Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (about 20-25 minutes).
Once thick and creamy, transfer to a freezer-safe container. Freeze for at least 4-6 hours to firm up.

Step 5: Serve with a Honey Drizzle

In a small bowl, whisk honey with lemon juice. Drizzle over each scoop before serving

Close-up of dill pickle ice cream showing creamy pale green texture with flecks of dill in a dish

Tips For the Best Result

Don’t rush the tempering. This is the step where most custard-based ice creams go wrong. Pour the hot cream into the beaten yolks in a thin, slow stream while whisking constantly. If you add it too quickly, the eggs scramble and the custard is ruined. Slow and steady takes about 60 seconds and saves the whole batch.

Strain before you chill, not after. The recipe calls for straining out egg bits and then adding the chopped pickles. Make sure the custard is fully strained before you add them, or you’ll be trying to strain around the pickle pieces.

Chill the custard completely before churning. Warm custard put into an ice cream maker just won’t churn properly – it won’t get cold enough fast enough. The full 4-hour chill (overnight is even better) means you start churning already cold and get a much smoother result.

The pickle pieces soften as the ice cream freezes. They won’t stay crunchy – expect a soft, integrated texture rather than distinct pickle chunks. If you want more texture, add a few finely chopped pickle pieces as mix-ins during the last 2 minutes of churning rather than only in the base.

Let it soften before scooping. This ice cream is denser than a store-bought product. Take it out of the freezer 5-10 minutes before serving – it scoops much more cleanly and the flavor is better at a slightly warmer temperature.

Storage

Store in an airtight container with a piece of plastic wrap pressed directly onto the surface of the ice cream before sealing – this prevents ice crystals forming on top. Keeps well for up to two weeks in the freezer. The flavor actually develops slightly over the first couple of days as the dill and brine notes settle into the base.

Nutritional Information (Per Serving)

(Approximate values based on 8 servings)

Calories: ~280 kcal
Protein: ~4g
Carbohydrates: ~30g
Sugars: ~25g
Fat: ~16g
Saturated Fat: ~9g
Sodium: ~200mg

Honey being drizzled over a scoop of dill pickle ice cream in a cone on a wooden surface

If you’re building a pickle-themed spread, this pairs surprisingly well with the pickle pizza as a dessert follow-up – the contrast between the two is exactly the kind of thing that gets people talking at a dinner party. And if you want to go even further into pickle dessert territory, the dill pickle birthday cake is next on the list.

FAQs

Q1: Does this actually taste like pickles?
Yes, but more subtly than you’d expect. The custard base and the sugar temper the brine significantly, so it comes through as a tangy, herby note rather than a sharp pickle hit. Most people who try it describe it as tasting like a more interesting vanilla – slightly savory, bright, and surprisingly well balanced. The honey drizzle softens it further.
Q2: Can I make this without an ice cream maker?
Yes. Make the custard as directed and chill it fully. Pour into a freezer-safe container and freeze for 45 minutes, then take it out and beat vigorously with a hand mixer or whisk to break up ice crystals. Return to the freezer and repeat every 30-45 minutes for about 3-4 hours until it reaches a scoopable consistency. It won’t be quite as smooth as the churned version but it works well.
Q3: What does dill pickle ice cream go with?
It works best on its own with just the honey drizzle. For a plated dessert, it pairs well alongside something buttery and neutral – a plain shortbread or a slice of vanilla pound cake. The pickle pizza served as a main course followed by this as dessert is a complete pickle-themed meal that genuinely works.
Q4: Can I use pickle juice from the jar instead of fresh pickle brine?
That is pickle brine – the terms are interchangeable. Use whatever is in your pickle jar. The recipe calls for half a cup, which is usually about what’s left in a standard jar once you’ve eaten most of the pickles.
Q5: Can I make a dairy-free version?
Full-fat coconut milk works reasonably well as a substitute for the heavy cream – it has enough fat to give a creamy texture. Use oat milk in place of the whole milk. Skip the egg yolks and add 2 tablespoons of cornstarch to the base to help it set. The texture will be slightly less silky than the custard version but it still works.
Q6: How much pickle flavor comes from the chopped pickles vs the brine?
Most of it comes from the brine. The half cup of pickle juice worked into the hot custard base carries the majority of the dill and vinegar flavor. The chopped pickles stirred in after straining add texture and small flavor pockets rather than changing the overall profile. If you only have brine and no pickles to chop, the ice cream will still work – just skip the chopped pieces.

Dill Pickle Ice Cream with a Honey Drizzle