An Unusual and Healthy Treat – Kimchi Ice Cream (2023)

Do you ever crave something sweet and something salty? How about mixing spicy and cool together? It may sound odd, but combining the Korean fermented staple kimchi with creamy ice cream makes for an innovative flavour fusion that delivers on all counts. That’s right, kimchi ice cream! Sounds odd, right? Well maybe, but Kimchi offers a probiotic punch, with the live active cultures that develop during the fermentation process. The combination of cabbage, spices like garlic and ginger, and the lactic acid in kimchi supports healthy digestion. The veggies provide fibre while the seasonings add zing.

While ice cream is high in fat and sugars, a small serving can be an indulgent treat. The creaminess balances the zip of the kimchi. Swirling the two together, or using kimchi to infuse your ice cream base, results in a truly unique dessert experience. Keep reading to learn how to make this gut-healthy recipe at home.

To make this icecream, I used the Sage Smart Scoop – as demonstrated in the video above. This was a Christmas present that I got my wife during Covid lockdown. We have found it a fantastic addition to our kitchen appliances and I could not recommend it more highly.

Mixing Kimchi and Ice Cream for Optimal Flavour

Kimchi can be incorporated into ice cream in a couple different ways depending on your desired texture and how pronounced you want the kimchi flavour to be:

Add it as a swirl or ripple after churning the ice cream. This results in distinct layers and pockets of kimchi rather than an integrated blend.
Make kimchi-infused ice cream by steeping chopped kimchi in heated cream or milk before chilling and churning the base. The kimchi gets blended throughout for intense flavour in every bite.
Use kimchi juice in place of other liquids when making your ice cream base. This isolates the sour brightness of the kimchi without the chunks.
Mix in some roughly chopped kimchi after churning for a fresh veggie vibe in the final product.

The possibilities are endless when you start experimenting with kimchi ice cream combinations!

A Simple Kimchi Ice Cream Recipe

Ready to get churning on your own kimchi ice cream? Here is an easy recipe to try:

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1/4 teaspoon salt
1 cup drained chopped kimchi
1/2 teaspoon vanilla extract

Instructions

Prepare your kimchi if starting from whole heads. Wash cabbage, sprinkle with salt, and let sit. Mix paste of ginger, garlic, chili flakes, fish sauce, etc. Massage into cabbage. Ferment in jar 3-5 days. Drain liquid from jar.
Add cream, milk, sugar and salt to saucepan. Heat over medium stirring frequently until steam arises and sugar dissolves.
Remove from heat. Add kimchi and vanilla extract. Allow to steep 15 minutes.
Strain mixture through a fine mesh sieve or cheesecloth to remove kimchi. Discard solids.
Refrigerate kimchi liquid mixture at least 4 hours until completely chilled.
Churn in ice cream maker according to manufacturer instructions.
Enjoy kimchi ice cream on its own or top with pineapple salsa, hot honey, sesame seeds, etc.
Store covered in freezer.

Tips

Use Napa or Savoy cabbage for milder flavour. Opt for spicier kimchi for more bite.
Add a touch of cayenne or sriracha to the ice cream base if you like extra heat.
For creamier results, substitute half & half for some of the whole milk.
Mix in some chopped cilantro or green onions after churning for a pop of colour and flavour.

The Taste and Texture of Kimchi Ice Cream

So what can you expect from this unlikely dessert pairing? The first thing you’ll notice is the bracing chill of the ice cream followed swiftly by the tangy, salty, spicy kick of the kimchi. As the ice cream melts on your tongue, the sweet dairy provides a cooling contrast to the fiery kimchi. The crunchy texture of the fermented cabbage gets preserved, offering a pleasant surprise.

Every creamy mouthful is a whirlwind tour of sweet, salty, cool, spicy, and funky umami flavours. The kimchi flavour infuses the entire dessert so you get its robust essence in every bite. It almost tastes like you’re eating spicy ice cream dotted with bits of pickle. Not entirely pleasant sounding, but strangely addictive in practice!

Other Offbeat Savoury Ice Cream Flavours

While kimchi ice cream is pretty out there, it’s not the only unexpected savoury ice cream on the scene these days. Foodie trendsetters have spawned all kinds of wild flavours to shock and awe tastebuds.

Some other examples of unconventional ice cream flavours include:

Olive oil – For nutty, grassy richness
Avocado – For cool creaminess
Jalapeño – For fiery fruitiness
Seaweed – For briny marine notes
Parmesan – For savoury umami cheese
Horseradish – For a fiery kick

The mix of cold and hot, sweet and salty, in these ice creams expands your palate’s horizons. The tongue tingling combinations will leave you wondering why we don’t mix up desserts and mains more often.

So What Did I Think? The Review

Being a lover of all things fermented, I was instantly intrigued when I saw a comment on a sub-reddit thread discussing kimchi ice cream. Obviously as a huge fan of fermented foods (including kimchi) I was intrigued and as someone who regularly makes ice cream, so that I limit the E numbers and other junk going into the kids, I thought, could these two flavours actually work together?

I had to try it for myself.

I whipped up a batch using the recipe included earlier in this article.

The aroma of the kimchi wafting from the steeping cream smelled amazing. I could already detect hints of garlic, chilli, and that iconic kimchi funk. After straining out the kimchi solids, I chilled the remainder thoroughly before churning. The colour turned from creamy white to a light salmon hue after sitting with the kimchi. To serve, I then added some chopped, deep fried kimchi along with some ginger sauce. It was mind blowing!

Finally, the moment of truth – my first taste of kimchi ice cream!

The texture was flawless, super creamy and smooth from the dairy base. At first the flavour was delicate vanilla ice cream, then WOAH, here comes the spice and tang! My mouth filled with the tastes of Korea in icy form. Each batch varies depending on the kimchi used. For those following my site, you’ll know that me and my wife have very different preferences for our kimchi – I like it spicy, whilst she likes it just with garlic and ginger.

For this batch of kimchi ice cream though, I went with some of the ‘kimchi for him’. Mine had a nice gentle burn, perfect for those who don’t tolerate a lot of heat. I added a touch of ginger powder to complement the flavours even more.

Overall, I rate kimchi ice cream a 4.5 out of 5 stars!

I never would have thought of putting these ingredients together. While unconventional, the end result is complex, ‘craveable’ and refreshing. The probiotic benefits are just an added bonus. I will definitely be making this again, perhaps with some cucumber kimchi next time, and why not give sauerkraut a go as well?

I encourage all adventurous eaters out there to give this unusual but delicious pairing a try!

The Perfect Balance Of Fire and Cool

Kimchi ice cream strikes the perfect balance of fiery and cooling, probiotic power and creamy decadence. Steep kimchi in your dairy base, swirl it through after churning, or top your finished dessert to unlock this innovative flavour combination. With its mix of spicy, tangy, sweet, and salty, every bite thrills the tastebuds.

Beyond kimchi, don’t be afraid to experiment with other savoury flavours like jalapeno, olive oil, or avocado in your ice cream. These bold ingredient mashups make for an unforgettable frozen treat.

Want to experience gut health perks along with dessert?

Whip up a batch of kimchi ice cream and prepare to get hooked on this creative culinary fusion. Your belly will thank you as it soothingly screams for more of this sweet and spicy sensation.

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