Elderflower Jelly with Easy Strawberry Ice Cream

A refreshing summer dessert featuring a quick no-churn strawberry ice cream served over set elderflower jelly and fresh fruit.

Dessert Summer Ice Cream Strawberry Elderflower No-Churn

Estimated Nutrition

Calories

446.4

kcal / serving

1785.4 kcal total

Carbs

26.3g

per serving

105.2 g total

Fat

36.6g

per serving

146.5 g total

Protein

3.7g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

sheet

Gelatine

soaked in cold water for 5 minutes

Dairy

300

Double Cream

extra-thick

Fruits

500

Strawberries

hulls removed, quartered

piece

Peach

stone removed, flesh finely diced

Strawberries

small fresh, cut into quarters

Liquids

450

Elderflower Pressé

sparkling

NutsSeeds

0.5

piece

Vanilla Pod

seeds scraped out

handful

Basil

preferably Greek basil

Method

Freeze the strawberry quarters in a sealable bag for at least 4 hours.

Heat 100ml of elderflower pressé and the sugar in a pan until simmering.

Stir the drained gelatine into the hot mixture until fully dissolved.

Mix in the remaining elderflower pressé and pour into a shallow bowl.

Chill the jelly in the fridge for 30 minutes until set.

Blend frozen strawberries, vanilla, and half the cream for 4 minutes until smooth.

Garnish the jelly with diced peach, fresh strawberries, and basil.

Serve immediately with scoops of strawberry ice cream.