Gooseberry and Elderflower Ice Cream Recipe

(120 ratings)
Sending your rating


4 to 6




20 min


15 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%


  • 950g (2lb 2oz) gooseberries, topped and tailed
  • 6tbsp (90ml) elderflower cordial
  • finely grated zest 1 lemon
  • 600ml (1pt) double cream
  • 8 Amaretti biscuits, lightly crushed


  • In a heavy-based saucepan, gently simmer the gooseberries in the elderflower cordial and lemon zest until very soft and pulpy. Remove from the heat, push the fruit through a sieve and leave to cool thoroughly.

  • Lightly whip the cream until it forms soft peaks and fold through the gooseberry and elderflower purée. Pour into a large plastic container and freeze for several hours or overnight. Scoop into chilled glasses and scatter over the crushed amaretti biscuits.

Top Tip

You could also freeze the mixture in a loaf tin or terrine dish, lined with cling film, to make it easy to take out of the mould. Serve in thick slices and decorate with the biscuits.

Explore More

Most Popular