Chicago Hot Dog Ice Cream: A Savory-Sweet Treat

Chicago hot dog ice cream is a playful, savory-sweet frozen dessert inspired by the iconic Windy City frankfurter. It combines a creamy, tangy ice cream base with poppy seeds, relish, tomato, pickle, onion, and a drizzle of yellow mustard, creating a surprisingly balanced treat that echoes the flavors of a classic Chicago-style hot dog. This recipe works because it leans into the hot dog’s condiments rather than the sausage itself, delivering a nostalgic, quirky dessert that’s perfect for adventurous eaters and summer parties.

Ingredients

2 cups (480 ml) whole milk
1 cup (200 g) granulated sugar
2 cups (480 ml) heavy cream
6 large egg yolks
1 teaspoon vanilla extract
1 tablespoon (15 ml) yellow mustard (like French’s)
1 tablespoon (15 g) sweet pickle relish, drained
1 tablespoon (15 g) finely chopped white onion
1 tablespoon (15 g) finely chopped tomato (seeded and drained)
1 tablespoon (15 g) finely chopped dill pickle
1 teaspoon poppy seeds
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
2 tablespoons (30 ml) white vinegar (for the tomato and onion)

Instructions

In a small bowl, combine the chopped tomato and onion with the white vinegar. Let sit for 10 minutes, then drain and pat dry. This removes excess moisture and sharpens the flavors.
In a medium saucepan, heat the milk and sugar over medium heat, stirring occasionally, until the sugar dissolves and the milk is steaming (about 5 minutes). Do not boil.
In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot milk into the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 10 minutes). The temperature should reach 160°F (71°C) on a food thermometer for egg safety.
Remove from heat and stir in the heavy cream, vanilla, yellow mustard, celery salt, and kosher salt. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until completely chilled.
Once chilled, churn in an ice cream maker according to the manufacturer’s instructions (usually 20–25 minutes). During the last 2 minutes of churning, add the poppy seeds, drained tomato-onion mixture, relish, and dill pickle. Continue churning until the mix-ins are evenly distributed.
Transfer the soft ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm enough to scoop.

Tips

Drain everything well: Excess moisture from the tomato, onion, and relish will make the ice cream icy. Pat them dry thoroughly after soaking.
Don’t skip the mustard: It may seem odd, but the mustard adds a tangy depth that balances the sweetness. Use a classic yellow mustard, not Dijon or spicy brown.
Use a thermometer: The custard must reach 160°F (71°C) to ensure the eggs are safe. If you don’t have a thermometer, the custard should coat the back of a spoon and hold a line when you run a finger through it.
Chill thoroughly: Churning a warm custard will result in a gritty, icy texture. Always chill the base for at least 4 hours (overnight is best) before churning.

Serving Suggestions

Serve scoops in a bowl or, for extra fun, in a toasted poppy seed bun. Drizzle with extra yellow mustard and sprinkle with a few poppy seeds for a visual nod to the classic hot dog. Pair with a cold root beer or a crisp lager for adults. It’s a fantastic conversation starter at summer cookouts or themed parties.

Variations

No-churn version: Skip the ice cream maker. Whip 2 cups of cold heavy cream to soft peaks, fold in 1 can (14 oz/397 g) of sweetened condensed milk, the mustard, celery salt, and vanilla. Fold in the mix-ins, then freeze in a loaf pan for 6 hours.
Sport peppers: For a spicier kick, add 1 teaspoon of chopped sport peppers (or pickled jalapeños) with the other mix-ins.
Vegan option: Use full-fat coconut milk instead of dairy, and use a vegan egg substitute like cornstarch (2 tablespoons) to thicken the base. The flavor will be more tropical but still works.

Storage and Reheating

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press plastic wrap directly on the surface before sealing. When ready to serve, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Do not microwave the ice cream to soften it—it will melt unevenly. If the ice cream becomes too hard, let it thaw in the refrigerator for 15–20 minutes.

Frequently Asked Questions

Can I use a store-bought ice cream base? Yes, you can use 2 pints of good-quality vanilla ice cream, softened, and fold in the mustard, celery salt, and mix-ins. Re-freeze for at least 4 hours. The texture will be slightly different but still tasty.

Why does my ice cream taste too savory? The balance is delicate. If you added too much mustard or celery salt, it can overpower the sweetness. Start with the amounts listed, and taste the custard before churning—it should be slightly sweeter than you want the final product, because freezing dulls sweetness.

Can I leave out the tomato? Yes, but the tomato adds a subtle sweetness and acidity that mimics the fresh tomato wedge on a real hot dog. If you omit it, consider adding an extra tablespoon of relish or a teaspoon of lemon juice to brighten the flavor.

Is it safe to use raw eggs? This recipe uses a cooked custard, so the eggs are safe as long as you heat them to 160°F (71°C). If you prefer, you can use pasteurized eggs. Do not use raw eggs in a no-churn version without cooking them.

Can I make this without an ice cream maker? Yes, see the no-churn variation above. It won’t be as smooth, but it will still be creamy and delicious.

What if I don’t like poppy seeds? You can omit them or substitute sesame seeds for a similar texture. The poppy seeds are a signature of the Chicago hot dog, but they don’t add much flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).