This dreamy, creamy rosemary ice cream is an unexpected but delicious dessert. A sweet vanilla base infused with just the right amount of fresh rosemary creates a balanced, memorable flavor. Gluten free and vegetarian.
Note: This recipe is not dairy free. It predates a shift to dairy-free recipes on the original site and remains popular. You may try dairy-free substitutions, but results may vary.
Yes, rosemary in ice cream sounds unusual, but trust the process. The herb adds a subtle, aromatic note that lifts a classic vanilla base without overpowering it.
My first taste came while traveling in Asheville, where my husband ordered rosemary ice cream at the tapas bar Curate. I admit I was skeptical, but one spoonful changed my mind. He happily shared and I ended up stealing every last bite.
This recipe keeps the ice cream familiar—sweet, creamy and smooth—while the rosemary brings a fragrant, savory edge that makes the flavor linger. I replaced plain granulated sugar with light brown sugar for a hint of caramel warmth, then steeped fresh rosemary in the warm cream to extract its aroma before chilling and churning.
Serve this straight from the ice cream maker for a soft-serve texture, or freeze until firm and scoop into bowls for a more classic presentation. It pairs beautifully with warm desserts or as a stand-alone, surprising treat.
About This Rosemary Ice Cream
The first spoonful surprises with an herbal whisper, then the creamy vanilla and brown sugar notes come forward. It’s delicate, not medicinal—use fresh rosemary and steep it gently so the flavor remains nuanced.
This recipe is adapted from a trusted vanilla base and is easy to make at home. After heating the cream with brown sugar and rosemary, you add milk and vanilla, chill to let the herb infuse, then strain and churn in an ice cream maker. The result is smooth, lush ice cream with a sophisticated herbal lift.
It’s a great option for holidays and dinner parties when you want a familiar texture with an unexpected flavor twist. Consider serving it alongside fruit compotes, shortcakes, or a simple almond or honey biscotti to complement the rosemary’s earthiness.
Additional Ice Cream Recipes You Might Enjoy:
- Honey Peanut Butter Ice Cream
- Fresh Mint Chocolate Chip Ice Cream
- Mocha Chip Ice Cream
- Coffee Frozen Yogurt
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Rosemary Ice Cream
about 1 quart
5 minutes
6 hours
20 minutes
6 hours 25 minutes
This dreamy, creamy rosemary ice cream blends a vanilla base with fresh rosemary for a subtle herbal finish. Gluten free and vegetarian.
Ingredients
- 2 cups heavy cream, divided
- ¾ cup loosely packed light brown sugar
- pinch of salt
- 3 (about 6 inch) sprigs fresh rosemary
- 1 cup whole milk
- 1 ½ teaspoons vanilla extract
Instructions
- In a medium saucepan, combine 1 cup of heavy cream, the brown sugar, a pinch of salt, and the rosemary sprigs. Heat over medium, stirring occasionally, until the sugar dissolves and the mixture just begins to simmer at the edges. Remove from heat immediately.
- Stir in the remaining cup of heavy cream, the milk, and the vanilla extract.
- Cover and refrigerate for about 6 hours to allow the rosemary to steep and infuse the cream.
- Remove and discard the rosemary sprigs, then churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze until firm if you prefer scoopable ice cream.
Notes
Vanilla ice cream base adapted from The Perfect Scoop by David Lebovitz.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 289Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 34mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 3g
Nutrition data is an estimate for informational purposes only and not medical advice.