Roasted Garlic Ice Cream

Yes, garlic ice cream is a thing—roasting caramelizes the natural sugars in a head of garlic, mellowing it out and enhancing its natural sweetness. It’s a surprising combo, but pairs well with the sweetness of honey and slight twang of sour cream.

  • By Julie Van Rosendaal
  • October 4, 2017
Image Author: Janis Nicolay / Food Styling: Jennifer Stamper
  • Yield: Makes about 4 cups (1 L)


1 head garlic

Canola oil

1 cup full-fat sour cream

1 cup half and half

½ cup whipping cream

⅓ cup runny honey

Pinch of salt


1. Slice the top off your head of garlic and drizzle the cut end with a bit of oil. Wrap in foil and roast directly on the oven rack (you can do this while something else is baking) at 350˚F for 45 minutes to an hour, or until the cloves are very soft and golden. (This can be done ahead and stashed in the fridge for up to a week.)

2. Once cooled, squeeze the soft garlic out of their skins into a blender. Add the remaining ingredients and pulse until the mixture is smooth. If you like, pour the mixture through a sieve to get rid of any bits of garlic. Freeze in an ice cream machine according to the manufacturer’s directions. Transfer to a loaf pan or other container and stick it in the freezer for an hour or two if you want a firmer texture.

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