Gherkin Brine Ice Cream: A Savory Dessert Recipe Guide 2026

Learn how to turn gherkin brine into a savory ice cream that will surprise your taste buds. This unconventional dessert combines the tangy, salty flavor of pickle juice with a rich custard base, creating a unique treat that's perfect for adventurous eaters.

While researching gherkins for a Food Filter column last year, I came across Kühne's recipe for pickled cucumber ice-cream and couldn't resist. Niche, I know, but I'll bet there are a lot of gherkin fanatics out there who'd be willing to give it a go. If not, the cocktail I've used as inspiration might well suffice. The pickleback is made with pickle juice and a spirit such as whisky, tequila or, my favourite, vodka, and that same punchy, sweet-and-sour combination comes together to make possibly the quirkiest ice-cream flavour you ever come across. Delicious in a cone and topped with a gherkin, and out of this world when served with waffles, bacon and maple syrup.

Why Gherkin Brine Ice Cream Works

The key to this recipe is balancing the sweet and sour elements. Gherkin brine brings acidity and salt, while the custard base adds creaminess and sugar. The result is a complex flavor profile that's both refreshing and indulgent. The dill and spices from the pickles add aromatic notes that elevate the ice cream beyond a simple novelty.

Using vodka not only adds a kick but also helps keep the ice cream scoopable, as alcohol lowers the freezing point. If you prefer a non-alcoholic version, you can omit the spirit, but the texture will be slightly harder.

Ingredients and Variations

Here's what you'll need for the base recipe. Feel free to experiment with different pickles or spirits to customize the flavor.

Step-by-Step Instructions

Making this ice cream is similar to preparing a classic custard base. The key is to cook the mixture gently to avoid scrambling the eggs.

1. In a bowl, whisk the egg, sugar, milk, and cream until well combined.
2. Pour the mixture into a thick saucepan and cook over very low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. Do not let it boil.
3. Remove from heat and stir in the chopped dill, pickle juice, and vodka.
4. Allow the custard to cool completely, then churn in an ice cream maker according to the manufacturer's instructions.
5. If you don't have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until frozen.
6. Serve in cones topped with a gherkin, or alongside savory waffles with bacon and maple syrup.

Key Takeaways

• Balance is crucial: Taste the custard before churning and adjust sugar or pickle juice as needed.
• Alcohol affects texture: The added vodka keeps the ice cream soft and scoopable.
• Serving suggestions: Pair with savory dishes like waffles or enjoy in a cone for a fun twist.
• Customization: Try different pickles (e.g., bread and butter) or spirits for varied flavors.

Frequently Asked Questions

So, if you're a gherkin fanatic or just love trying weird and wonderful foods, this savory ice cream is worth a shot. It's a conversation starter and a deliciously different way to enjoy pickles.

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