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Cucumber coconut ice cream

July 4, 2014

The weather has finally been heating up in June in NorCal, as we have finally passed the yo-yo period between the low 70’s and the blazing low 90’s in the same week. As someone of Chinese background, I tend to cherish the coolness of cucumber during these hot times. However, also as an American, I tend to cherish the cooling feeling of delicious ice cream sliding down my throat.

As I stood there in the farmer’s market tent a few weekends ago, I decided to buy a huge 1 1/2 pound cucumber, giving me the opportunity to make a combination of these two ways to stay cool in summer. The farmer was especially proud of his cucumbers with tiny seeds, and I felt it fit to make ice cream from such a high-yield fruit.

Cucumber ice cream

Due to the high water content of the cucumber, I found that it was difficult to make the ice cream have a creamy texture versus an icy texture. If I salted the cucumbers beforehand, I would lose much of the cucumber flavor prior to blending. In the end, I chose not to wring the fruit of its water, but to simply serve the final ice cream product after allowing it to sit out for 30 minutes at room temperature to yield the best consistency.

1.5 lb cucumber
2 cups coconut milk
1/4 cup honey
4 egg yolks

(1) Add coconut milk to a pan and heat on medium over the stove. Add honey and incorporate for 3-5 minutes as the coconut milk simmers.
(2) Beat egg yolks in a bowl. Add some hot liquid into the bowl and stir. Do this 3-4 times until the egg yolks are well-incorporated into the liquid added without curdling or chunking.
(3) Add the egg yolk mixture to the rest of the liquid and stir. Stir constantly for about 10 minutes, until the mixture is as thick and viscous as pouring warm honey.
(4) Let the mixture cool and chill for about an hour.
(5) Cut the cucumber in half and scoop out the seeds. Cut into small pieces.
(6) Add the coconut milk mixture and the cucumbers together in a blender and blend until the cucumbers are finely chopped.
(7) Strain the mixture.
(8) Transfer mixture to an ice cream maker and allow to aerate/churn for 10-20 minutes, depending on desirability of thickness/airiness of the ice cream.
(9) Allow to sit in freezer overnight to allow flavors to incorporate.
(10) To make ice cream scoopable, leave out at room temperature at least 30 minutes before eating.


Dai Dai


From → Recipes

  1. Yum sounds really fresh.

    • Thanks! The cucumber from the farmer’s market really helps that freshness along.

  2. Ema Jones permalink

    Beat summer with Peach Cobbler

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