Ice Cream! Will it BBQ?

  • Walton's Employee

    Smoked Ice Cream

    Will it BBQ? Ice Cream!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Ice Creamand letting you know if it will BBQ or not!!

    Smoked Vanilla Ice Cream

    Prep Time

    5 Minutes

    Cook Time

    5 Minutes


    Ice Cream of your choice
    Smoke Chips or Hickory Smoke Powder

    Utensils Needed

    Smoking cabinet
    Flip Professional Smoke Box


    Austin and I have been working our way through some suggestions from our Meatgistics and Youtube viewers and today we decided it was time to try Smoking Ice Cream!

    We cold smoked the ice cream in a Weston 36" Vertical Smoker with the Cameron’s Flip Professional Smoke Box with Pecan Wood Chips. We tried two different Ice Creams, Artisan Vanilla Bean and a Peanut Butter & Candy one.

    We wanted to make sure we did not oversmoke them so we did it for just 5-10 minutes to see what taste that would give us. We set the Smoke Box all the way on the bottom shelf and the Ice Cream on the top shelf to make sure that it was as far away from a potential heat source as possible. We also made sure to do it on a cold day to try to prevent as much melting as we could.

    Once we were done with testing the actual smoked Ice Cream we added some hickory smoke powder to the left overs that we hadn’t smoked to see what that would give us!

    Watch the Video to found out how it went!

    So, Will it BBQ?

    This was the best “experiment” we have tried yet! It was amazing, the Vanilla was a little bit better since it really allowed the smoked flavor to shine through but both were very good. The Hickory Smoke Powder was a great and easy way to add smoke flavor without having to set up the smoker!

    Shop Walton’s for Weston 36" Vertical Smoker

    PK 100 Smokehouse

    Pro Smoker Smokehouse

    Terrapin Ridge Hot Pepper Jam

    Hot Pepper Jam

  • Regular Contributors

    I am about to try a bit different method of doing smoked ice cream, but this might interest you for any liquid you try to smoke… I am using my smoke daddy cold smoker powered by an aquarium pump… I have attached a piece of tubing to the output of the smoker and attached an aquarium airstone to the end of the tubing… The airstone will be placed in the bottom of a container of ice cream mix (not yet frozen)… I have not determined length of smoke or type of wood to use… but after smoking I’ll pour the mixture into the ice cream freezer, agitate and chill till ready…

  • Walton's Employee

    @raider2119 Oh wow, you are going to an entire new level of this! The only advice I would give is to stay with a milder smoke, I’d stick to the fruitwood/pecan side of the spectrum, Hickory or Mesquite might have a little too strong a flavor to them. Just my opinion but I think it is good advice. Make sure you take and post some pics!

  • Regular Contributors

    Hey guys, took me a little while to get everything together (actually means it took a while till I cleared enough out of the freezer so the GF will let me put new stuff in)… but I’m going to be trying the IC smoking method detailed above…

    Im going with just straight vanilla right now as a baseline, and will do small batches (have to read the IC maker instructions, want to just do a pint each), with apple, alder, cherry and maple… see what each one tastes like…

    I’ve got a couple of questions for you guys…
    While I’ll be using the cold smoker, it’s still going to be warm to hot smoke that I’m going to infuse into the liquid dairy mix… so… what are your thoughts on the following:

    1. should I make a small worm out of copper tubing and set it in an ice bath to chill the smoke before it is introduced to the batch?
    2. should I use a bit of #1 cure in the batch since it does contain dairy products and they will probably get fairly warm…

    Thanks guys!

  • @raider2119 I would think you shouldn’t have to worry as long as you stay under 2 hours smoke and Do a fast chill when done.

  • Walton's Employee

    @raider2119 I’d say before you go and make something to chill the smoke I’d try it first just with the smoke source as far away as possible and see what happens, if you have problems then try to create something? Unless of course you want to create something, then by all means tinker away!

    As for the cure, I would say no, don’t add any sure cure to it. It’s not designed for use with dairy products and I don’t think it is going to give you much protection and it could throw off your process.

    Making small batches at first is the right way to go, I imagine this process is going to take some experimenting to get right but when you do I am willing to bet it will be amazing!

Log in to reply

Recent Posts

  • T

    How do you know how much sure cure to put on your mix if it’s less than 25 lb ?

    read more
  • @peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
    You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.

    read more
  • P

    Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.

    read more
  • W


    I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.

    So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.

    read more
  • A

    I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???0_1544920450978_26672209-28F6-4E2D-8CB7-BA2CE5A73BAF.jpeg

    read more
  • M

    I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?

    read more

Recent Topics

Popular Topics





Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.