Liquid Nitrogen Ice Cream
Recipe type: Desert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • liquid nitrogen - 8 cups
  • heavy whipping cream - 1 cup
  • half-and-half - 2 cups
  • sugar - ½ cup
  • 1 vanilla bean, split and scraped
  • fresh mint leaves - 4
  • shaved chocolate - ¼ cup
  • salt - ½ tsp
  • peaches - 2
  • peach preserves - ½ cup
  1. Peel and halve the peaches, and heat them up so they're super soft. Use a grill, a toaster oven, or even a propane torch for this. Then, chop the peaches into small dice.
  2. Split and scrape the vanilla bean, saving the husk.
  3. Combine all the other ingredients EXCEPT THE LIQUID NITROGEN, MINT AND CHOCOLATE in a large saucepan and warm over medium heat until it steams but does not boil. A candy thermometer is a great way to do this the right way every time. Bring the mixture to 175 degrees F. Strain and cover with a lid or plastic wrap. Let it cool to room temperature, or place in the refrigerator overnight.
  4. Pour the mixture into a Stainless Steel bowl or the stainless steel bowl of a mixer. WARNING: DO NOT USE GLASS. Start the mixer on the lowest setting, or stir slowly. Slowly add 1 cup of Nitrogen and mix until is completely evaporated.
  5. After the first round of Liquid Nitrogen, add the mint and chocolate shavings.
  6. Continue mixing and adding liquid nitrogen into the mixture, approximately one cup at a time, until the mixture is at the consistency of ice cream.
Recipe by The CoasterDad Project at