Spruce Tip Ice Cream
This spruce tip ice cream recipe brings together the bright, citrusy flavor of spruce tips with creamy, rich ingredients for a wild-foraged treat that supports women’s health with vitamin C, healthy fats, and nutrient-dense egg yolks. Learn how to make it, forage responsibly, and why you’ll crave this wild dessert every spring.
Spruce Tip Ice Cream
Spruce tip ice cream brings the forest straight to your bowl with its lively citrus-pine flavor and creamy sweetness. Whether you’ve foraged a handful of tender green tips or picked up a handful at your local market, you’ll be stunned by how bright and refreshing this ice cream tastes.
Spruce tips are spring’s first gift, easy to gather and packed with natural vitamin C. Their unique flavor has made them a favorite among cooks looking for new, wild-foraged ingredients that bring both nutrition and nostalgia to the table. If you’re curious about gathering your own, you’ll find practical advice in my guide on Harvesting Spruce Tips.
As more home cooks explore local flavors and add wild ingredients to sweet treats, spruce tip ice cream stands out as a fun, creative, and nourishing dessert. With just a few simple ingredients, you can make something special that’s as cozy in a cone as it is beside a crumble or cake. This is the taste of the woods; no hiking boots are required.
Foraging
Growing up in Poland, I spent a lot of time outdoors. My grandmother was the kind of woman who’d stop mid-walk to identify herbs, pick wild strawberries, or pluck tender leaves from a linden tree for tea. Every spring, we’d gather spruce tips from the woods – though back then, we didn’t make ice cream. We made fermented soda and syrup. A sticky, amber-colored syrup we’d take by the spoonful in the winter to chase away coughs.
I didn’t know it then, but those forest walks taught me the rhythm of seasonal eating and the deep comfort of reconnecting with the land. That wisdom now lives in my kitchen, and it inspires recipes like this one.
As a Chef and Nutrition Consultant, I’m always looking for ways to bring nourishing ingredients into delicious, beautiful recipes that feel like a treat. Spruce tips are a powerhouse of vitamin C, especially helpful for women managing hormonal shifts, adrenal fatigue, and immune health.
Why You’ll Love This Recipe
- It’s creamy and citrusy with a wild, forest-kissed flavor.
- You can make it with or without an ice cream maker.
- It’s an incredible conversation starter at spring or summer gatherings.
- It’s loaded with nourishing ingredients like egg yolks and fresh lime.
- And most importantly—it tastes like a secret.
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Ingredients for Spruce Tip Ice Cream
Why Eat Spruce Tips (and How to Forage Them)
Spruce tips are the young, tender growth of spruce trees—those neon green buds that appear in late spring. They’re high in vitamin C, have mild antiseptic properties, and contain volatile oils that support respiratory health. Plus, they taste amazing: citrusy, piney, and slightly sweet.
How to forage them:
- Look for spruce trees (not fir or pine—those mature needles and cones won’t do). I find them in my neighborhood- sometimes you don’t always have to go to the woods.
- Pick the soft, light-green tips before they mature and harden.
- Don’t over-harvest—take a few from each branch to protect the tree’s growth.
- Always forage away from roads, treated areas, or places with pollution.
Please do a quick double-check with an ID guide or local expert if you’re new to foraging. Your ice cream should not come with a side of misidentified tree.
Did you know?
💪 Spruce tips are packed with vitamin C
Traditionally used by Indigenous peoples and foragers to fight off scurvy (before Whole Foods existed), spruce tips are a wild superfood. Their vitamin C content is especially supportive for immune health, adrenal balance, and collagen production.
From Scandinavian countries to Slavic villages, spruce tips have long been used in folk medicine and seasonal recipes.
Ingredient Substitutions
- No spruce tips? Try fresh fir tips or a small sprig of rosemary and extra lime zest.
- Dairy-free? Use coconut cream and cashew milk, but note that the texture may be slightly different.
- No ice cream maker? Freeze the custard in a shallow dish, stirring every 30 minutes until it has reached a creamy consistency.
How to Make Spruce Tip Ice Cream
- Juice the Spruce Tips: This is my favorite way to add spruce tips to ice cream, but you can also blend them with a little cream in a high-speed blender.
- Infuse the Dairy: In a saucepan, combine the cream, sugar, and half-and-half, then warm them, but do not boil.
- Whisk the Yolks: Slowly add yolks one by one, whisking constantly to temper the eggs.
- Cook the Custard: Cook over low heat, stirring constantly with a wooden spoon until it thickens slightly and coats the back of the spoon. Do not boil.
- Chill It: Stir in the lime juice, salt, spruce tip juice and lime zest. Chill the custard in the fridge for at least 4 hours (overnight is best).
- Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Freeze until scoopable.
Health Benefits of These Ingredients for Women’s Health
- Spruce tips: High in vitamin C, which supports collagen production, adrenal function, and immune health—critical during perimenopause and times of stress.
- Egg yolks: Rich in choline, vitamin D, and healthy fats that support hormone production and brain health.
- Heavy cream & half-and-half: Provide fat-soluble vitamins (A, D, E, K) essential for hormone balance.
- Lime juice: Antioxidant-rich and supports digestion and liver detoxification.
Chef Angie’s Tips
- Don’t overheat the custard—eggs can scramble. Low and slow wins the race.
- Make sure your egg yolks are at room temperature before tempering.
- For a deeper forest flavor, let the spruce tips steep longer, or use a higher ratio.
- Add a pinch of sea salt to balance the sweetness.
Ways to Serve
- Serve scoops over grilled peaches for a wild summer dessert.
- Pair with shortbread cookies or honeyed pine nuts.
- Add a sprinkle of fresh lime zest before serving for a bright finish.
- Drizzle with spruce tip syrup (if you still have any left from grandma’s recipe!)
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Storage
- Store in an airtight container upside down to prevent ice crystals from forming for up to four weeks.
- Or press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals.
- Let sit at room temperature for 10–15 minutes before scooping.
Equipment
- Medium saucepan
- Juicer
- Vita Mix
- Spatula
- Ice cream maker (or a sturdy spoon and some patience)
- Airtight container for freezing
- Ice cream scooper
FAQ
Can I use mature needles instead of spruce tips?
Nope! Mature needles are too tough and resinous. Only use the bright, soft tips in spring.
What do spruce tips taste like?
Bright, lemony, slightly piney with a hint of fresh resin. Think pine meets citrus.
Can I freeze spruce tips for later?
Yes! Freeze clean, dry spruce tips in an airtight bag and use them within 6 months.
What if I don’t have an ice cream maker?
You can still make this! Just pour the custard into a shallow dish, freeze, and stir every 30 minutes until creamy.
Is it safe to forage spruce tips?
Yes—if you’ve properly identified the tree. Stick to spruce trees, avoid busy roads, and never overharvest. Always ID with care.
Next Time You’re Near a Spruce Tree…
Bring a basket, breathe deep, and gather a little spring magic. Whether you’re foraging in a Colorado forest or revisiting memories of childhood walks through Polish woods, spruce tip ice cream is the kind of recipe that reconnects you—with nature, with flavor, and maybe even with your grandmother’s wisdom.
More Spring Recipes
Gluten-Free Żurek: Polish Sour Rye Soup
Best Deviled Egg Dip
Marbled Easter Eggs Using Oil
Spring Detox Smoothie Recipe With Cilantro
Creamy Spring Chicken Salad With Mayo
Spring Salad Recipe With Fennel
Pine Tips Balsamic Salad Dressing (From Spruce)
How To Make Chocolate-Covered Spruce Tips
How To Make Pine Tips/ Needles Infused Oil
Spruce Tip Ice Cream
Equipment
Ingredients
- 2 cups Heavy cream
- 1 cup Half & half
- 3/4 cup Sugar or Allulose for sugar free
- 2 tbsp Lime zest
- 6 Yolks
- 2 1/2 cups Spruce tips juiced
Instructions
- Juice the Spruce Tips: This is my favorite way to add spruce tips to ice cream, but you can also blend them with a little cream in a high-speed blender.2. Infuse the Dairy: In a saucepan, combine the cream, sugar, and half-and-half, then warm them, but do not boil.3. Whisk the Yolks: Slowly add yolks one by one, whisking constantly to temper the eggs.4. Cook the Custard: Cook over low heat, stirring constantly with a wooden spoon until it thickens slightly and coats the back of the spoon. Do not boil.5. Chill It: Stir in the lime juice, salt, spruce tip juice and lime zest. Chill the custard in the fridge for at least 4 hours (overnight is best).6. Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. Freeze until
Nutrition
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