Go Back
–+ servings
Victorian Cucumber Mint Ice Cream In Ninja Creami

Victorian Cucumber Mint Ice Cream In Ninja Creami

Amber Bondar
A light and refreshing cucumber ice cream made with homemade cucumber mint syrup, cream cheese, and 18% cream. Inspired by Victorian cucumber ice cream recipes and adapted for the Ninja Creami.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
3 Days Resting Time 1 day
Total Time 4 days 35 minutes
Course Dessert
Cuisine British Inspired, Canadian
Servings 4 Servings
Calories 411 kcal

Equipment

  • Ninja Creami Machine
  • Ninja Creami Pint Container
  • Saucepan
  • Fine Mesh Strainer
  • Large Bowl
  • Immersion Blender Optional
  • Airtight Container(s) I used small mason jars

Ingredients
  

Cucumber Syrup

  • 2 Lrg English Cucumbers Peeled and sliced
  • 1 Cup Water
  • ½ Cup White Sugar
  • 7-8 Mint Leaves

Cucumber Mint Ice Cream Base

  • ½ Cup Cucumber Syrup Mint Leaves removed
  • ¼ Cup Cream Cheese Softened
  • 1½ Cup 18% Cream
  • 3.25% Milk To Max fill line (optional)

Instructions
 

Cucumber Syrup

  • Peel and chop the English cucumbers. Add them to a saucepan with the water and sugar.
  • Cook over medium-high heat until the cucumbers soften and the liquid reduces into a light syrup consistency.
  • Pour the mixture through a fine mesh strainer into a bowl. Press gently to extract as much syrup as possible and discard the solids.
  • Allow the syrup to cool completely.
  • Add the fresh mint leaves to the syrup and refrigerate for 3 to 4 days to infuse.

Cucumber Mint Ice Cream Base

  • Microwave the cream cheese for 20 to 30 seconds to soften.
  • Measure ½ccup of the cucumber mint syrup.
  • Blend the cream cheese and cucumber syrup together until mostly smooth. (Use immersion blender)
  • Stir in the 18% cream until fully combined.
  • Pour the mixture into a Ninja Creami pint container. Add a little milk if needed to reach the fill line.
  • Freeze on a level surface for 24 hours.

Spin The Ice Cream

  • If the frozen pint has developed a bump, scrape it flat.
  • Add 7 to 8 mint leaves from the steeped syrup.
  • Process using the Ice Cream setting.
  • Use re-spin function if ice cream appears crumbly.
  • Serve immediately or freeze briefly for a firmer texture.

Notes

Notes:
  • The mint flavor becomes stronger as it steeps in the syrup.
  • Nutritional information is estimated using cucumber values rather than strained cucumber syrup because nutritional data for homemade cucumber syrup was not available. Actual values may vary.

Nutrition

Calories: 411kcalCarbohydrates: 29gProtein: 3gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 114mgSodium: 79mgPotassium: 139mgFiber: 0.3gSugar: 26gVitamin A: 1185IUVitamin C: 2mgCalcium: 84mgIron: 0.2mg
Keyword dessert, frozen dessert, homemade ice cream, ice cream, ninja creami ice cream, no bake dessert
Tried this recipe?Let us know how it was!