Julien Miran of the Cow Shed restaurant in Banchory, Aberdeenshire crafted the unusual recipe as part of a local festival to celebrate the luxury meat.
"We were just trying to make something different from the usual venison dish and thought about ice cream," he told The Scotsman.
"I was quite lucky. I just tried it the once and it worked. It tastes very good, but you wouldn't like to have it as dessert. It would be something that would go to accompany a main dish."
The treat is created by infusing milk with venison and juniper berries, before blending the mix into an ice cream.
Slivers of smoked venison and antlers made from tuile biscuits are added to complete the dish.
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