Ajiaco Ice Cream

A surprisingly delightful savory ice cream capturing the essence of Colombian Ajiaco soup – chicken, potatoes, guascas, corn, and cream, all frozen into a unique dessert.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450

Level

Medium

Yields

4 servings

Cost

£1.73

Season:

☀️ Summer

Meal Type:

Dessert•Soup

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Healthy

Ingredients

Servings

1cupYukon Gold Potatoes(Peeled and diced)

£0.30

1cupRusset Potato(Peeled and diced)

£0.20

1cupRed Potato(Peeled and diced)

£0.25

1.5cupsChicken Broth(Low sodium recommended)

£0.45

1cupHeavy Cream

£1.20

0.5cupCorn Kernels(Fresh or frozen, thawed)

£0.25

0.5cupShredded Cooked Chicken(Can use leftover rotisserie chicken)

£1.50

0.3cupGuascas(Fresh or dried (if dried, rehydrate in warm water first). Can be found in Latin American grocery stores.)

£2.00

2Green Onions(Finely chopped)

£0.30

1tablespoonCapers(Drained)

£0.25

0.5teaspoonSalt(Or to taste)

0.3teaspoonWhite Pepper(Or to taste)

£0.05

1tablespoonLime Juice(Freshly squeezed)

£0.15

Total Cost

£6.90

£1.73 per serving

The Method

1
In a medium saucepan, combine the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender.
2
Add the heavy cream, corn kernels, and shredded chicken to the saucepan. Heat through gently for 5 minutes, being careful not to boil.
3
Stir in the guascas, green onions, capers, salt, and white pepper. Simmer for another 2 minutes to allow the flavors to meld.
4
Remove the saucepan from the heat and let the mixture cool slightly. Then, transfer it to a blender or food processor and blend until smooth. Be careful when blending hot liquids.
5
Stir in the lime juice. Taste and adjust seasoning as needed.
6
Pour the mixture into a container, cover, and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.
7
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
8
Transfer the finished ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.

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My Notes

Nutrition Information

Nutrition per serving (225g)

450 kcal / 1883 kJ

Carbs

30g

12% of RDA

Fat

30g

43% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a smoother texture, strain the mixture through a fine-mesh sieve after blending.

Adjust the amount of guascas to your preference. It has a unique flavor, so start with a smaller amount and add more if desired.

Serve the Ajiaco Ice Cream as a palate cleanser between courses or as a quirky dessert after a savory meal. Garnish with extra green onions or a sprinkle of crumbled potato chips for added texture and flavor.

If you don't have an ice cream maker, you can attempt a no-churn version. Pour the chilled mixture into a freezer-safe container and freeze. Every 30 minutes for the first 2-3 hours, use a fork to break up any ice crystals and stir well. This will help create a creamier texture, but it won't be as smooth as ice cream maker churned ice cream.

Consider adding a small amount of gelatin (bloomed and dissolved) to the mixture before churning to further inhibit ice crystal formation and improve the texture of the ice cream. A tiny pinch (about 1/4 teaspoon of powdered gelatin) will be sufficient. Bloom in cold water for a few minutes, then microwave for a few seconds until melted and clear before stirring into the ajiaco mixture.