4 c. peeled, seeded, chopped cucumber
1 1/2 tsp. chopped mint leaves
1/3 c. sugar (or to taste)
1/8 – 1/4 tsp. salt (I used 1/4 but will try less the next time)
Put all ingredients in a food processor and blend until the cucumbers are pureed. Turn on your ice cream maker and add the mixture. Mine only took about 10 – 15 minutes.
If you don’t have an ice cream maker, pour it into a large flat container (a 9 x 13 inch pan works well) and freeze. About every 30 minutes stir and/or scrape the mixture to break it up. You can use a fork to “shave” it.
Recipe from www.glutenfreehomemaker.com
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