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Broccoli ice cream with fresh broccoli.

Broccoli ice cream aka dip

Author: Sarah Brooks
An unsuccessful broccoli ice cream, but a very nice broccoli dip
4 from 1 vote
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Plus chilling time 4 hours
Course Side Dish
Cuisine American
Servings 6 serves (⅔ cup each), approx.
Calories 116 kcal


  • food processor
  • strainer
  • ice cream machine


  • 11 oz (300 gms) broccoli florets about half a small head of broccoli
  • 2 cloves garlic
  • 2 tbsp olive oil, plus more for drizzling
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • cup (150 ml) sour cream more to make dip, which you will be
  • salt and pepper to season


  • Preheat oven to 430°F (220°C)
  • Cut broccoli into small florets. Peel and thinly slice garlic.
  • Drizzle broccoli with olive oil, season
  • Put broccoli on a tray, sprinkle with garlic slices and roast for 20mins. Broccoli should be just starting to brown, if not put it in for another 10 mins or so.
  • Allow roasted broccoli to cool, then blitz in a food processor with olive oil, lemon juice and zest. Once quite fine add sour cream.
  • For broccoli dip, add more sour cream until desired consistency is reached
  • There is no step 7 to go onto turning this into actual ice cream, did you not read the bit about how bad it is? Make the dip, the dip is yummy :)


Calories: 116kcalCarbohydrates: 5gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 16mgSodium: 26mgPotassium: 205mgFiber: 2gSugar: 2gVitamin A: 489IUVitamin C: 51mgCalcium: 54mgIron: 0.4mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: broccoli dip, broccoli ice cream, vegetable dip
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