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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.

DessertSummerIce CreamStrawberryElderflowerNo-Churn

Estimated Nutrition

Per Serving Total
Calories 446.4 kcals 1785.4 kcals
Carbohydrates 26.3 grams 105.2 grams
Fat 36.6 grams 146.5 grams
Protein 3.7 grams 14.8 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
50
g
Caster Sugar
5
sheet
Gelatine
soaked in cold water for 5 minutes
Dairy
300
ml
Double Cream
extra-thick
Fruits
500
g
Strawberries
hulls removed, quartered
1
piece
Peach
stone removed, flesh finely diced
50
g
Strawberries
small fresh, cut into quarters
Liquids
450
ml
Elderflower Pressé
sparkling
NutsSeeds
0.5
piece
Vanilla Pod
seeds scraped out
1
handful
Basil
preferably Greek basil

Steps

  • 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.