Difficulty: Medium | Serves:4
Honoring the deep-rooted traditions of Indigenous plant medicine, this Sweetgrass & Cedar Infused Ice Cream brings together the soothing, aromatic notes of wild sweetgrass and the subtle, woodsy essence of cedar. The infusion creates a delicate, herbal sweetness that pairs beautifully with the creamy richness of homemade ice cream. A truly unique dessert that embodies the flavors of the land, offering a moment of reflection and connection with nature.
History & Cultural Significance of Sweetgrass & Cedar Infused Ice Cream
Sweetgrass & cedar infused ice cream is a contemporary dessert rooted in Indigenous North American traditions, blending ancestral plant wisdom with modern culinary creativity. While ice cream itself is a relatively recent invention in the context of Indigenous cuisine, the infusion of sacred botanicals like sweetgrass (wiingashk) and cedar (giizhik) represents a powerful act of cultural reclamation and storytelling through food.
Sweetgrass has long been used by Native American and First Nations peoples as one of the Four Sacred Medicines, alongside tobacco, sage, and cedar. It is often braided and burned in cleansing smudge ceremonies, revered for its sweet, vanilla-like aroma and believed to attract positive energy and healing. In recent years, it has also been carefully and respectfully used in culinary applications, particularly by Indigenous chefs, to preserve and elevate traditional flavors.
Cedar, too, is a sacred plant used in spiritual purification, teas, and traditional medicine across many Indigenous nations. Cedar’s earthy, resinous character brings a grounding, forest-like depth to the ice cream, balancing the sweetness of cream and sugar with a taste of the land itself.
This ice cream, while modern in form, becomes a canvas for intergenerational knowledge—a dessert that nourishes not just the body, but the memory of traditional teachings, harvest practices, and plant relationships. It reflects a growing Indigenous culinary movement to revitalize ancestral ingredients while resisting the loss of cultural identity through colonization.
Ingredients For Sweetgrass
For the Infused Cream Base:
2 cups heavy cream 
1 cup whole milk ¼ cup dried sweetgrass 
1 small cedar sprig 
½ teaspoon
vanilla extract 
For the Ice Cream Mixture: ¾ cup honey 
4 egg yolks 
¼ teaspoon sea salt 
For Serving: Crushed toasted hazelnuts 
Fresh edible flowers 
Drizzle of extra honey
Cooking Steps For Sweetgrass
Step 1: Infuse the Cream
In a saucepan, combine heavy cream, milk, sweetgrass, and cedar sprig.
Heat over low until steaming, but do not boil.
Remove from heat, cover, and let steep for 30 minutes to extract flavors.
Strain out the sweetgrass and cedar, discarding solids.
Step 2: Make the Custard In a bowl, whisk together egg yolks, honey, and sea salt until smooth. Slowly pour the warm infused cream into the yolk mixture, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens to 5 minutes. Do not let it boil.
Step 3: Chill & Churn Strain the mixture again, then chill in the refrigerator for at least 3 hours. Pour into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for 2-3 hours to set.
Step 4: Serve & Enjoy Scoop into bowls and garnish with crushed toasted hazelnuts, fresh edible flowers, and a drizzle of honey.
Soft, aromatic, and infused with the gentle warmth of sweetgrass and cedar, this Sweetgrass & Cedar Infused Ice Cream is more than just a dessert—it’s a sensory experience that bridges tradition and indulgence. Whether enjoyed in quiet contemplation or shared as a special treat, each bite carries the whisper of the wild.
Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Vegetable Scrap Fritters: A Crispy Zero-Waste Delight! with Indigenous Roots for the Adventurous Food Lover.
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