It’s still National Ice Cream Month — so why not end on the boldest scoop of all?
Believe it or not, garlic ice cream was born right in Gilroy, where it was popularized
at the very first Gilroy Garlic Festival back in 1979. It’s a fun novelty treat made for
adventurous eaters and devoted garlic lovers: sweet, creamy, and just a little bit wild.
Want to dare your taste buds? Here’s an easy homemade version.

Garlic Ice Cream

Directions

1. Remove the ice cream from the freezer for about 5 minutes to soften.

2. Finely mince the garlic, then turn the knife sideways and mash it with the flat of the blade into a paste.

3. Gently fold the garlic into the ice cream. Don’t over-mix or let it melt, or it will ice up when refrozen.

Ingredients

2–3 cups vanilla ice cream

1 small clove garlic (about ¼ teaspoon or less, minced)