The touch of asparagus flavor in this ice cream will surprise you in a good way! A no-churn Asparagus Ice cream that's rich, creamy, has no ice crystals and is perfectly scoop-able. Only 6 ingredients, no ice cream maker required! This is such an easy recipe!
Asparagus Ice Cream
Asparagus is such a delicious spring vegetable. When serving green asparagus, you'll get a subtle sweet and bitter flavor combined with an earthy flavor. The whites (more popular in Europe) are milder and more delicate.
Often prepared as a delicious dinner recipe, I like to serve it with shrimp and a butter sauce. Or I prepare a typical Dutch creamy white asparagus soup with ham and egg. And I recently served it as an amuse-bouche with smoked trout. But it's not regularly served as dessert. But when you've tasted this creamy homemade no-churn ice cream with asparagus flavor, you'll probably serve this more often. I loved the combination of fresh raspberries with this bowl of ice, but you can vary if you want.
What do you need for No Churn Ice Cream with White Asparagus?
To prepare this Asparagus Ice Cream, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Asparagus - Of course, this is the distinctive ingredient. So you'll be going to cook the milk with asparagus, and that way, they will give flavor to the milk.
- Cream - Use a cream you can whip (written on the package). By using whipped cream, you make your ice cream full of air.
- Milk - The milk is going to be flavored with asparagus.
- Sugar and Honey - Sweeteners of this ice cream
- Mascarpone - Is my secret ingredient, ensuring this ice cream is rich and scoop-able. When only using cream, it will freeze until it's hard, and you can't make any ice cream balls. The mascarpone makes sure you can handle it much better.
How to prepare Asparagus Ice Cream with Raspberries
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Bring half of the sugar with the milk to a boil in a saucepan.
- Peel the asparagus, cut it into small pieces and add it to the hot milk. Cook until tender. Puree in a kitchen machine and sieve. Collect the flavored milk. Let it cool in the fridge for at least 4 hours.
- Add cream, sugar, honey, and mascarpone to a large bowl. Mix until the cream is stiff. Add the asparagus milk to the cream and gently mix with a spatula.
- Pour into a freezer box and let it freeze for at least 4 hours. Take out and scoop some asparagus ice cream balls into a glass. Add some raspberries and serve.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
SUBSCRIBE for more videos of By Andrea Janssen:https://www.youtube.com/c/ByAndréaJanssen
Asparagus Ice Cream
- ¾ cup sugar
- 1 cup milk
- 1 pound asparagus white or green (both will do), peeled, and the wooden end removed.
- 3 cups cream
- 1 cup mascarpone
- ¾ cup sugar
- 3 tablespoons honey
Ingredients you need per step are listed below the step in Italic
- Add the sugar and milk to a saucepan and bring to a boil.¾ cup sugar, 1 cup milk
- Slice the asparagus into small pieces and add to the saucepan.1 pound asparagus
- Cook until the asparagus are done.
- Put everything in a kitchen machine and pulse until you have a smooth mixture.
- Place a sieve on top of a bowl and put the purée into the sieve. Strain the asparagus milk mixture.
- Let it cool in the refrigerator for at least 4 hours until it's very cold.
- Add the cream, remaining sugar, honey, and mascarpone to a large bowl and mix until stiff.1 cup mascarpone, ¾ cup sugar, 3 tablespoons honey, 3 cups cream
- Add the asparagus milk to the bowl and gently stir with a spatula until it's mixed.
- Pour the bowl's content into a freezer box, cover it with a lid, and freeze for at least 4 hours.
- Scoop, add raspberries, and serve.
- If frozen for 24 hours or longer, it might take a few minutes to soften before you can scoop it easily.