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.

image of scooped spruce tip ice cream in a wooden bowl
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!

image of a scoop of no churn spruce tip ice cream in a loaf tray

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!

image of scoops of no churn spruce tip ice cream sprinkled with spruce tip sugar

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.

image of mouth watering no churn spruce tip ice cream with spruce tips and spruce branches in the background

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!

No churn spruce tip ice cream

Spruce tip ice cream FAQs

How does spruce tip ice cream taste like?

Spruce tip ice cream has a fresh, bright flavor that’s hard to describe until you try it – but with a sweet, creamy finish. It doesn’t taste like a Christmas tree (don’t worry!), but rather like something very refreshing, with a light, green note that’s paired beautifully with the richness of condensed milk and whipping cream.

Can I use the same recipe for ice cream maker?

Yes, you can use this recipe and make your spruce tip ice cream in an ice cream maker.

How to scoop a perfect ice cream ball?

Let your ice cream sit out for a few minutes so it softens slightly, then use a warm scoop to glide through the surface in a circular motion.

Desserts you might like

No-churn baobab ice cream

Orange dandelion cake 

Black trumpet mushroom jam

Pear cheese strudel with raisins

Cherry cheese babka

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No-Churn Spruce Tip Ice Cream

Easy to make no churn spruce tip ice cream with fresh spruce tips, cream, condensed milk and a drop of lemon juice.
Servings 4 people
Prep Time 10 minutes
4 minutes
Total Time 1 hour 10 minutes

EQUIPMENT

  • 1 blender

INGREDIENTS 

  • 1 cup fresh spruce tips
  • 4 egg yolks
  • 2.1 cup whipping cream
  • 1 ¾ cup condensed milk
  • ¾ cup sugar
  • 1 tsp lemon juice

INSTRUCTIONS

  • Whisk together four egg yolks, sugar, a pinch of salt, and a little lemon juice in a small saucepan. Stir in the condensed milk. Warm gently over low heat, stirring often, until the sugar melts and the yolks are fully blended. Take off the heat and let it cool.
  • Once cooled, transfer the custard to a blender or food processor. Add the spruce tips and blend on high for about 2 minutes until everything is smooth and well combined.
  • Pour the spruce base into a container, cover, and chill in the fridge for at least 24 hours. This helps the flavors develop and the color deepen. The longer it sits, the better it gets.
  • Strain out any remaining spruce bits using clean gauze, cheesecloth, or a fine sieve. The mixture will be much thicker now and a nice foresty green.
  • In a separate bowl, whip the cream until soft peaks form (sweeten if you like). Gently fold in the spruce custard, being careful not to deflate the cream. Transfer into a loaf tin or shallow container, level the top, cover with foil, and freeze.
  • To keep the texture creamy, whisk the ice cream gently every hour using a hand mixer. Do this 3–4 times until fully frozen, which usually takes about 4 to 6 hours.
  • Add a dusting of spruce tip sugar on top, drizzle with spruce tip syrup or melted chocolate and serve. Enjoy!

NOTES

Use fresh, soft spruce tips that are bright green and smell nice. Older, dry ones can be bitter or too strong.  
Blend everything really well—spruce tips need at least 2–3 minutes in a good blender or food processor to break down and fuse with the mixture. 
Let the mix rest in the fridge for a full 24 hours. This helps the spruce aroma come through and gives the ice cream a greenish colour. The longer it sits, the better it tastes.
Make sure everything is chilled before freezing. This helps the ice cream freeze faster and stay creamy without forming ice crystals.
Try different toppings—spruce tip sugar, syrup, or a drizzle of dark chocolate all work great.
Spruce tip ice cream can be stored in the freezer for 2 to 3 weeks. To keep it smooth and creamy, store it in an airtight container and cover the surface with a piece of parchment paper or plastic wrap before closing the lid. This helps keep ice crystals away.
To enjoy spruce tip ice cream all year long, freeze some fresh tips in small bags while they’re in season. That way, you can make another batch anytime you wish. 
 
 
Author: Food nutters
Calories: 1057kcal
Cost: $5
Course: Dessert
Cuisine: American, european
Keyword: spruce tips

Nutrition

Serving: 6.45oz | Calories: 1057kcal | Carbohydrates: 144g | Protein: 27g | Fat: 62g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 381mg | Sodium: 213mg | Potassium: 837mg | Fiber: 0.003g | Sugar: 114g | Vitamin A: 245IU | Vitamin C: 203.4mg | Calcium: 186mg | Iron: 2mg

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5 from 3 votes

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  1. Joanne Tracey says:

    5 stars
    Spruce tips… how interesting is that? Looks fabulous.

    1. Mariama Author says:

      Thanks!

  2. 5 stars
    sounds delightful tho we don’t have spruces here in australia (I think) :=)
    cheers
    sherry
    https://sherryspickings.blogspot.com/

    1. Mariama Author says:

      Hi Sherry, there are spruce trees in some of the colder parts of Australia, though they can be a bit tricky to find. If you can’t get spruce tips, you might try experimenting with young pine tips instead—they have a similar aroma and could work beautifully in this ice cream!

  3. 5 stars
    I honestly didn’t think this could work, but I gave it a try and oh my god! I’m really suprised by how delicious it is. The spruce tip flavour is perfect, super refreshing, and nothing like I expected. I never imagined ice cream from trees could turn out this good. Thanks for sharing – this one’s definitely going on repeat!

    1. Mariama Author says:

      Thanks Milo, happy to hear that!

  4. Susan Sikes says:

    How interesting! I’m sharing this with my daughter. She is always foraging and making things from her finds.

    1. Mariama Author says:

      Thanks, Susan! If your daughter gives this recipe a try, I have no doubt you’ll be impressed. Cheers to her—I hope she makes you a big batch!

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