Mugwort may not be definitely not your everyday ice cream flavor, but once you try it, you may never be able to go back to the same old boring vanilla and chocolate. Here’s an easy, 3-ingredient mugwort ice cream recipe that’s whipped up in the food processor and ready to eat within just 5 minutes!
SO WHAT IS MUGWORT?
For those who aren’t familiar, Mugwort (or “ssuk” in Korean) is a perennial herb that is native to East Asia (as well as Europe). While it’s been around for centuries and used for many medicinal purposes, mostly for gastrointestinal and gynecological diseases, the earthy, slightly grassy scent of the herb has been added to numerous traditional dishes. Mugwort is also the essential ingredient in several old-fashioned Korean desserts such as songpyeon, ssuk injeolmi, and ssuk beomul (recipe links included!). It’s also the main ingredient in Japanese yomogi dango, as well as Chinese Qingtuan (青团).
WHAT DOES MUGWORT TASTE LIKE?
Mugwort has a sweet, slightly bitter flavor with a pleasing fragrance that’s earthy and grassy, though it depends on when the mugwort was harvested.
Ingredients used to make this easy mugwort ice cream recipe
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bananas – best when ripe. The sweetest ones are yellow with brown spots.
- Mugwort Powder – For this recipe, I used the powdered mugwort powder that I purchased on Amazon (here). While it’s always better to cook with the fresh herb, mugwort isn’t available all seasons so the powder is a great way to make these recipes without having to go to wait for the spring.
- Sweetener of choice –
- Honey is a great sweetener choice for this recipe but, you’re welcome to use other sweeteners of choice like agave syrup, or liquid stevia. You can also use granulated sugars, such as coconut sugar in equal amounts.
- Or, for the BEST flavor, I recommend using Sweetened Condensed (Coconut) Milk – If you’ve ever tried milk tea, I bet you already know that the secret to its rich, creamy sweetness is the addition of Sweetened Condensed Milk. The addition of condensed milk adds a richness and subtle creaminess to ice cream that honey doesn’t add, while also helping with the texture of the finished ice cream. To keep it vegan, you can use this dairy-free Sweetened Condensed Coconut Milk, which you can buy online, below.
More Banana Recipes (HERE)
Step by Step Guide
How to Make Mugwort Ice Cream
Slice and freeze bananas. You can also freeze the bananas first, then slice them, which is what I did here.
Blend the frozen bananas and the rest of the ingredients in a food processor or high-powered blender
Have a quick taste, and add more sweetener if desired.
You can eat this ice cream as soft serve or freeze it in a freezer-safe container, such as pyrex glass containers
Freezer for about 5 hours, or overnight.
How to Make this Mugwort Ice Cream Healthier
- Make this even healthier by adding a handful of nuts, or seeds to add texture and nutrition before freezing.
- For a small protein boost, you can also add a tablespoon or two of protein powder of your choice when blending. I’ve tried using an unsweetened plant-based protein powder with good results.
What are some ways you can eat these?
- In a bowl or cup, drizzled with honey, maple syrup, caramel or chocolate syrup
- Stacked on a waffle or sugar cone
How to Store
- This ice cream needs to be stored in the freezer and tastes best within a few days, but it can be frozen for up to 3 months. For the best ice cream consistency, take the container out of the freezer and let sit out at room temperature for 10 mins when you’re ready to eat. If it’s in a microwaveable container, you can also microwave it for 15 seconds until softened.
- Use ripened bananas for the best results!
- While a food processor will give you the best consistency for the ice cream, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender, and add 2-4 Tbsp of almond milk if needed.
Click (HERE) to See All of my Ice Cream Posts!
3-Ingredient Mugwort Ice Cream Recipe
- 3 medium bananas , about 300 grams sliced
- 2 Tbsp almond milk , or milk of choice
- 1 Tbsp mugwort powder*
- Peel and freeze bananas until completely solid, about 8 hours
- Slice the frozen bananas to 1 inch slices
- In a food processor or high-powered blender with a tamper* blend frozen banana slices with mugwort powder and almond milk until smooth
- Do a quick taste test, and blend in sweetener if desired**
- Serve immediately, or store in an airtight container in the freezer until ready to eat