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Asparagus and ice cream might seem like an unlikely pair, but trust me—this combination works. Living just outside Hadley, Massachusetts, I’ve come to appreciate the many ways this vegetable can be enjoyed. Known locally as “Hadley Grass,” asparagus is celebrated not only in savory dishes but also in desserts. The annual Hadley Asparagus Festival introduced me to asparagus ice cream, and after tasting it for the first time, I knew I had to recreate it at home.
This recipe is an adventure for your taste buds (and your eyes – I get it, even pistachio stops people!). But it balances the earthy, vegetal notes of asparagus with the natural sweetness of maple syrup and the richness of mascarpone. Toasted almonds add a bit of crunch, elevating the texture and giving each bite a satisfying contrast. The nutty, earthy undertones of the asparagus blend seamlessly with the rich mascarpone and a touch of maple syrup, creating a creamy, slightly savory dessert that’s nothing short of magical.
Making Asparagus Ice Cream is simpler than you might think. It starts by simmering asparagus in milk and sugar until tender. After blending and straining, the asparagus-infused milk is mixed with mascarpone, heavy cream, and maple syrup before being churned into a smooth, creamy ice cream. Toasted almonds are folded in at the end for a final touch of flavor and texture.
The result? A dessert that’s both luxurious and unexpected. The asparagus lends a subtle, nutty flavor that feels right at home in a sweet dish, while the mascarpone adds a creamy tang that balances everything beautifully. The toasted almonds provide just the right amount of crunch to keep things interesting.
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Asparagus Ice Cream
Asparagus Ice Cream blends the subtle earthiness of asparagus with the richness of mascarpone and the crunch of crushed almonds. It’s a unique and refreshing treat that’s perfect for adventurous food lovers and a great way to celebrate asparagus.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 4 Hours to Freeze
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- Asparagus Milk Mixture:
- ¾ cup sugar
- 1 cup milk
- 1 pound white or green asparagus, peeled and woody ends removed
- Cream Mixture:
- 3 cups heavy whipping cream
- 1 cup mascarpone cheese (or cream cheese)
- ¾ cup sugar
- 3 tablespoons maple syrup
- 1/2 cup crushed almonds
Instructions
- Prepare the Almonds:
- Toast the almonds in a dry skillet until fragrant and golden. Set aside.
- Prepare the Asparagus Milk:
- In a saucepan, combine the sugar and milk. Bring to a boil. Add the sliced asparagus and cook until tender.
- Blend the mixture until smooth. Strain through a cheesecloth or a sieve into a bowl. You can add some pulp if you’d like to keep it in your ice cream for posterity. Refrigerate until completely chilled (may take a few hours).
- Whip the Cream Mixture:
- In a large bowl, mix the cream, mascarpone, sugar, and maple syrup until stiff peaks form. Using a stand mixer will be helpful if you have one.
- Gently fold the chilled asparagus milk into the whipped cream mixture along with the toasted almonds.
- Pour the mixture into a freezer-safe container, cover, and freeze for at least 4 hours.
- If frozen for over 24 hours, let soften slightly before scooping.
What makes this recipe special is how it transforms a humble vegetable into a luxurious dessert. The asparagus doesn’t overpower the ice cream—instead, it enhances the flavor profile with a subtle nuttiness and earthy sweetness. The mascarpone adds a tangy depth that’s not too rich, while the maple syrup provides just the right amount of sweetness. The toasted almonds? They’re the finishing touch, adding a delightful crunch that makes every bite interesting.
While it’s a dessert that’s sure to spark curiosity, it’s also surprisingly versatile. Serve it in a waffle cone for a quirky treat, or scoop it into elegant dessert bowls and pair it with shortbread cookies or candied ginger for a more refined presentation. If you want to highlight the savory side, a drizzle of olive oil and a pinch of flaky sea salt create a striking contrast to the sweetness.
The texture is what truly sets this Asparagus Ice Cream apart. The mascarpone and heavy cream give it a silky smoothness, while the asparagus milk mixture adds a light, almost refreshing quality. It’s creamy and rich without feeling heavy, and the toasted almonds bring just the right amount of crunch to keep things interesting.
This dessert has become a favorite for entertaining—it’s a conversation starter and always surprises guests in the best way. It’s also a wonderful way to celebrate asparagus in a totally unexpected form, proving that this vegetable can do so much more than shine on a dinner plate.
Here’s what you’ll need to make it:
- Asparagus: The surprising star of the dish, adding earthy, slightly sweet notes.
- Mascarpone: Provides a rich, tangy creaminess that elevates the ice cream.
- Maple Syrup: Naturally sweetens the ice cream while complementing the asparagus’s flavor.
- Heavy Cream: Creates the velvety texture that makes every scoop irresistible.
- Toasted Almonds: Adds crunch and a nutty depth that ties the flavors together.
- Milk and Sugar: Form the base of the asparagus-infused mixture.
This recipe might be adaptable for dietary needs, but I have to say I haven’t tried it. To make it dairy-free, you might be able swap the mascarpone and heavy cream for coconut cream and a plant-based cream cheese. If you’re avoiding nuts, skip the almonds, and if you prefer a sweeter ice cream, you can increase the amount of maple syrup to suit your taste.
For a fun twist, try using green and white asparagus together to create a speckled effect. You can also experiment with garnishes like a drizzle of honey, a sprinkle of flaky sea salt, or even candied asparagus ribbons for a truly unique presentation.
Tips for making this recipe:
- Peel the asparagus before simmering to ensure a smooth texture in the ice cream.
- Strain the asparagus milk mixture thoroughly to remove any fibrous bits.
- Chill the mixture completely before churning for the creamiest result.
- Toast the almonds lightly to bring out their flavor without overpowering the ice cream.
- Serve slightly softened for the best texture and flavor.
This Asparagus Ice Cream is a conversation starter and a guaranteed surprise hit. Whether you’re an adventurous foodie or simply curious, it’s a dessert worth trying. The unexpected blend of flavors will have you coming back for more—and maybe even rethinking what vegetables can do in the world of desserts.
Want a home garden crop that will produce delicious, nutritious, stately vegetables for decades? Then plant asparagus. You’ll need a little patience at first, but once established, asparagus will reward you for years to come. With our Asparagus Gardening Guide, you’ll have everything you need to know about growing and enjoying this versatile food. If you’re still hungry for ideas, why not check out our Asparagus Gardening Guide for all the tips you need to get started!
If you try this Asparagus Ice Cream, I’d love to hear your thoughts! Leave a comment below and let me know how it turned out—or if you added your own creative twist. Happy churning!
