Gooseberry and Elderflower Ice Cream Recipe

(130 ratings)

Photo of a gooseberry and elderflower ice cream recipe
Serves4 to 6
Preparation Time20 mins plus freezing
Cooking Time15 mins
Total Time35 mins plus freezing


  1. 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.

  2. 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.


  • 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
Top Tip for making Gooseberry and Elderflower Ice Cream

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.