July is National Ice Cream Month, and these vegetable-flavored recipes put a new spin on “plant-based dairy.” With the health benefits of dairy coupled with vegetables, you could even have ice cream for dinner. Although you ever need an excuse for that.
Avocado Ice Cream (Alton Brown) Prep: 8 hr. (15 min.) Ingredients: 3 medium-sized avocados, 1 tablespoon lemon juice, 1 ½ cups whole milk, ½ cup sugar, 1 cup heavy cream. Full recipe here.
Sweet Corn Ice Cream (Food Network Kitchen) Prep: 5 hr. (3 hr. 15 min.). Ingredients: One 14.75-ounce can cream-style corn, 1 ½ cups half-and-half, ½ cup sour cream, 2/3 cup sugar, ½ teaspoon vanilla extract, 5 large egg yolks, caramel corn or bourbon for topping (optional). Full recipe here.
Sweet Potato Pie Ice Cream (Taste of Home). Prep: 4 hr. (5 min.). Ingredients: 4 cups reduced-fat vanilla ice cream, 1 ½ cups mashed sweet potatoes, 2 tablespoons maple syrup, 1/8 teaspoon ground nutmeg, dash salt, 2 whole cinnamon gram crackers, quartered. Full recipe here.
Pickle Ice Cream with Crunchy Peanut Butter Topping (myrecipes). Prep: 3 hr. 25 min. (25 min.). Ingredients (ice cream): 2 cups heavy cream, 3/4 cup whole milk, 3/4 cup sugar, 4 large egg yolks, 1 bay leaf, 3/4 cup bread and butter pickle juice, 1 tablespoon vanilla extract. Ingredients (peanut butter topping): 3/4 cup crunchy peanut butter, 1/2 cup sweetened condensed milk, 6 tablespoons water, 1 teaspoon vanilla extract, 1/8 teaspoon salt, salted roasted peanuts (optional). Full recipe here.
Spicy Beet Ice Cream (Michael Symon, Food Network). Prep: 4 hr. (10 min.). Ingredients: 3 large beets, 1 cup orange juice, 12 egg yolks, ¾ cup sugar, 2 vanilla beans, 2 ½ cups cream, 1 cup heavy cream, 1 teaspoon ground cinnamon, ¼ teaspoon cayenne. Full recipe here.
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