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FOOD & DRINK

Heinz Has Released a Recipe for Mayonnaise Ice Cream That Absolutely Nobody Asked For

The condiment company also has recipes for ketchup and barbecue sauce ice cream, if that's more your speed.
By Libby Curran
July 10, 2020
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Heinz Has Released a Recipe for Mayonnaise Ice Cream That Absolutely Nobody Asked For

The condiment company also has recipes for ketchup and barbecue sauce ice cream, if that's more your speed.
By Libby Curran
July 10, 2020
  shares

If you've done your dash with the dalgona coffee and all those failed attempts at sourdough, here's a little culinary project that might just revive your kitchen-weary soul. The minds over at global sauce company Heinz have released recipes for a series of unconventional ice creams — dubbed Creamz — starring some of the brand's most iconic condiments. Yep, mayo ice cream is a thing and it can be on the menu at your house this weekend.

Over on its UK website, Heinz is now selling a range of ice cream-making kits, filled with all the ingredients and equipment needed to whip up a batch of these frozen 'Creamz', crafted on the likes of its salad cream and barbecue sauce. Unfortunately, the DIY packs are only available to UK locals, but the recipes themselves are free to download from anywhere in the world.

Basically, all you'll need to do is stock up on milk, double cream and sweetened condensed milk, grab an extra bottle of your favourite Heinz condiment, and jump in the kitchen to give those crafty folk at Messina a run for their money.

You can have a crack at variations like the Ketchup Creamz — which apparently works a treat topped with meringue and raspberry coulis — and a mayo-infused edition they reckon pairs well with apple and blackberry compote. Or perhaps the barbecue sauce number is more your speed, garnished with some maple syrup and crispy bacon bits.

Wherever your sauce obsession lies, we recommend you clear some space in your freezer — things are about to get a little crazy.

You can find all five of Heinz's Creamz recipes over at the website.

Published on July 10, 2020 by Libby Curran

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