Living just outside Hadley, Massachusetts, the so-called “Asparagus Capital of the World,” means asparagus is not just a vegetable—it’s a local legend. Known here as “Hadley Grass,” asparagus is a cherished symbol of our agricultural heritage. Every spring, the Hadley Asparagus Festival bursts to life, celebrating this tender green stalk in all its glory. One iconic feature of the festival is Flayvors of Cook Farm’s “Hadley Grass” ice cream, a delightfully unexpected blend of savory and sweet that has captivated locals for over two decades.

The first time I tasted this quirky dessert, I was hooked. Its flavor is a delightful surprise: creamy and sweet with a subtle nuttiness that highlights the fresh, earthy notes of asparagus. Inspired, I set out to recreate this treat at home, and after experimenting with different combinations, understood why they used crushed toasted almonds, it really does take it to a whole new level. The almonds add a toasty crunch that complements the asparagus’s earthy undertones and the rich creaminess of mascarpone.

The result? A luscious dessert that balances the earthy notes of fresh asparagus with the richness of cream and the sweetness of maple syrup. The mascarpone lends a tangy depth, creating an ice cream that’s as unique as the fields of Hadley Grass themselves.

This recipe has become a staple in my home, especially in the spring when asparagus begins to pop up. But it’s also great to make in the winter when you’ve got leftover asparagus from your soups and dinners. Whether you’re an adventurous foodie or a lover of seasonal, locally inspired desserts, this asparagus ice cream will surprise and delight you. Use white asparagus if you want to hide your veggies, but if you want it on full display, use a mix or simply get “Wicked” and go full-on green!

Asparagus Ice Cream

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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.

• Author: Amanda MacArthur
• 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

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• 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

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Instructions

• Prepare the Almonds:
  

1. Toast the almonds in a dry skillet until fragrant and golden. Set aside.

• Prepare the Asparagus Milk:

1. In a saucepan, combine the sugar and milk. Bring to a boil. Add the sliced asparagus and cook until tender.
2. 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:

1. 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.
2. Gently fold the chilled asparagus milk into the whipped cream mixture along with the toasted almonds.

1. Pour the mixture into a freezer-safe container, cover, and freeze for at least 4 hours.
2. If frozen for over 24 hours, let soften slightly before scooping.

Have you ever tried asparagus ice cream or another savory-sweet dessert that surprised you? Share your thoughts, questions, or your favorite creative ice cream ideas in the comments below—I’d love to hear your take!