No-Churn Spruce Tip Ice Cream

Spruce tip ice cream is surprisingly one of the most delicious things you can make from spruce tips. The flavor is smooth and creamy, with just enough spruce to give it a tangy, citrusy twist – no bitterness at all. We love to finish it with a sprinkle of spruce tip sugar for a little extra forest magic.

The spruce tips are soaked overnight in sweetened condensed milk and egg yolks, which softens their flavor and draws out that fresh, lemony scent. Folding that into whipped cream makes it light and airy. You don’t need an ice cream maker for this one. Just mix it up in a baking pan, pop it in the freezer, and a few hours later, you’ve got something amazingly tasty.

It’s easy to make, and so delicious you’ll want to keep a stash of spruce tips in the freezer all season. After one taste, you’ll never look at those little green buds the same way again.

JUMP TO RECIPE

Wait – spruce tips in ice cream?

Yup, it’s kind of wild how many ways you can use spruce tips. I’ve been talking to folks and was honestly surprised by how many delicious things people are making with them.

They’re one of the easiest wild foods to spot in spring – soft, bright green tips popping out on spruce branches. Not only they are tasty, spruce tips are full of vitamin C, magnesium, potassium, and they’ve got great antibacterial properties too. You can freeze them, dry them, make spruce tip sugar or salt, or melt them into a homemade spruce tip cough syrup.

Some bake them into delicious forest cookies and we made a tasty pesto with spruce tips and walnuts and delightful little spruce tip cakes that require no baking. But spruce tip ice cream? That’s a winner.

It sounds strange at first, but believe me – this ice cream is something else. The flavor is surprisingly good, it has just the right hint of citrusy spruce paired with creamy sweetness. You can top it with a sprinkle of spruce tip sugar, a drizzle of syrup, or even a bit of chocolate if you like. Those combinations will give your favorite store-bought ice cream a run for its money.

Most recipes I found used an ice cream maker, that’s why we kept it simple and made a no-churn version right in a loaf pan. And honestly? I was blown away. This little dessert is going on our must-make list every spring from now on.

What you’ll need to make it

SPRUCE TIPS – Take the dog for a walk and gather a handful of fresh spruce tips. Pick them gently and don’t forget to leave some behind for the trees. Bring home a bit more than you need—you’ll be glad to have extra in the freezer.

CONDENSED MILK – Use one with about 35% milk fat, not more. If you don’t have it on hand, you can swap it with half-and-half or heavy cream that has a similar thickness.

WHIPPING CREAM – Pick the one from the refrigerators in the store because it’s natural (no stabilizers) and unhomogenized. For best results, it should have a fat content of between 36% and 40%.

EGG YOLKS – You can leave them out if you want, but they really help. They add a richer flavor and make the texture creamier. Since they’re full of healthy fats and protein, they help thicken the ice cream naturally.

SUGAR – You can swap it with honey if you prefer a more natural option. For a keto-friendly version, just use your favorite low-carb sweetener instead.

SALT – Adding a pinch of salt to the ice cream mixture lowers its freezing point, helping it freeze faster and stay smooth instead of icy.

LEMON JUICE – A teaspoon of lemon juice pairs perfectly with the gentle sprucy aroma of spruce tips.

Homemade spruce tip ice cream recipe

STEP 1: In a small pot, whisk together four egg yolks, sugar, a pinch of salt, and a teaspoon of lemon juice. Add the condensed milk and cook over low heat, stirring often, until the sugar melts and the yolks blend smoothly into the mix. Set aside to cool to room temperature.

STEP 2: Once the mixture has chilled, pour it into a blender or food processor with the young spruce tips. Blend for at least two minutes until the spruce tips are fully broken down and mixed in.

STEP 3: Let the mixture chill in the fridge for at least 24 hours so it can soak up all the spruce tip flavor. The egg yolks will thicken it, and you’ll notice it turns a deeper green by the next day. We tried leaving it even longer — and the flavor just keeps getting better.

STEP 4: The next day, strain out the spruce tip needles using a clean piece of gauze, cheesecloth, or a fine strainer. You’ll notice the mixture is much thicker now—those egg yolks really do their job—and the color will likely have deepened to a lovely green.

STEP 5: Now it’s time to turn it into ice cream. Whip your cream in a bowl until it’s nice and fluffy (add sugar to taste). Then gently fold in the spruce tip mixture. Try not to stir too hard so it stays light and airy.

Pour everything into a loaf pan or baking dish, smooth out the top, cover with foil and pop it in the freezer. Your spruce tip magic is ready to become ice cream!

STEP 6: To keep your ice cream smooth and creamy, take it out of the freezer every hour and give it a quick mix with a hand mixer or whisk. This helps break up any ice crystals as they form. Do this a few times – usually 3 or 4 rounds – until it’s fully frozen, which takes about 4 to 6 hours.

And that’s it—your forest spruce tip ice cream is ready to scoop and serve! We sprinkled it with spruce tip sugar (just spruce tips blended with sugar) for a fresh little twist. The flavor is so unique that I bet it’ll be a fun and tasty surprise for your family and friends. Enjoy!

A few tips that make it even better

Use young, bright green spruce tips. The fresher the tips, the better the flavor. They should be soft and fragrant — avoid old or dry ones, as they can be bitter or too resinous. Freeze some extra and thank me later.

Blend the mixture well. Spruce tips need a good 2–3 minute blend to really break down and release their flavor. A high-speed blender or food processor works best.

Let the spruce tips infuse overnight. Don’t skip the resting time. A full 24 hours in the fridge deepens the spruce flavor and gives the ice cream that pretty green hue. The longer it rests, the better it tastes.

Chill everything before freezing. The colder your mixture and tools, the faster and creamier your ice cream will freeze. Warm ingredients can produce ice crystals.

Have fun with toppings! Sprinkle on some spruce tip sugar, drizzle with spruce tip syrup, or add a little melted dark chocolate. It all tastes amazing!

Spruce tip ice cream variations

To make a dairy-free version, use full-fat coconut milk or coconut cream in place of condensed milk and whipping cream. Almond milk works too, although it may give a lighter texture.

For a low-carb ice cream, replace the sugar with your favorite keto-friendly sweetener. Erythritol and stevia both work well—just adjust to taste, as some sweeteners are stronger than others.

You can infuse the milk with other foraged or garden herbs such as mint, lemon balm, or elderflower for extra flavor. A splash of citrus or a handful of fruit—like pomegranate seeds or fresh berries adds a bright twist and pairs nicely with the spruce.

How to store it

Spruce tip ice cream can be kept well in the freezer for up to 2 – 3 weeks. Since it doesn’t have stabilizers or preservatives like store-bought ice cream, it’s best enjoyed within that window.

To keep it at its best, store it in an airtight container to prevent ice crystals from forming. Additionally, press a piece of parchment paper or plastic wrap directly onto the surface before sealing to help keep it creamy.

To enjoy it all year round, it’s best to freeze fresh spruce tips stored in bags and make another batch when you crave it. Make it, share it, and enjoy it!

And don’t forget

Never take all the new growth from one tree—spruce tips are how the tree grows, so always leave plenty behind. Forage from mature trees, and skip the very top branches.

Avoid collecting spruce tips near roads, industrial areas, or anywhere that might be polluted.

Before heading out, figure out how much you’ll need for your recipes, and maybe a bit extra to freeze or dry for later. Take only what you’ll use.

Double-check that you’re picking from a spruce tree—not all conifers are edible.

And last but not least: when you get home, do a quick tick check. We want you safe, healthy, and enjoying that spruce tip ice cream every year!

Spruce tip ice cream FAQs

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Did you make this spruce tip ice cream? Please rate it in the comments below.

We’re excited to share that our recipe was featured over at My wee abode, Fluster Buster and Esme salon!

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