Elderflower and Gooseberry Ice Cream

Crisp and Tart for Lazy Hazy Summer Days

Elderflower and Gooseberry Ice Cream

When elderflower season is in full flow and bottles of homemade cordial start filling up the fridge it’s time to make some ice cream! Elderflowers and gooseberries appear at the same time and are a perfect match in this sweetly sour simple summer dessert – Elderflower and Gooseberry Ice Cream.


500g gooseberries

75ml elderflower cordial

300ml double cream

125g caster sugar

2tbsps water


  • Wash, top and tail the gooseberries and put them in a pan with the sugar and water. Cover and bring to the boil.
  • Lower the heat and simmer, uncovered, for 5 minutes
  • Leave the pulp to cool completely and then whizz in a food processor until smooth
  • Push the pulp through a sieve into a large bowl
  • Add the cream and the elderflower cordial to the gooseberry purée and stir well. Check the flavour and add more sugar to taste.
  • Pour into a plastic container and pop it into the freezer
  • When the ice cream is nearly frozen put it back into the food processor and whizz again until smooth, pour it back into its container and freeze again. Repeat this process once more.
  • Bring the ice cream out of the freezer to soften for 10 -15 minutes before serving.
gooseberry and elderflower ice cream
elderflower cordialgooseberries