Elderflower ice cream

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No churn elderflower ice cream

We picked a bagful of elderflowers last week and made a batch of cordial.

Elderflower ice cream ingredients

We’ve had a few hot days since then and have enjoyed drinking it with sparkling water and lots of ice – very refreshing.

Ice cream whipped in a vintage Kenwood mixer

I’ve been meaning to try my hand at making some no-churn elderflower ice cream and I’m really happy with the result.

Ice cream decanted into an ice cream container

The taste reminded me of soursop ice cream I used to have as a child in Trinidad. Very distinctive – fragrant, floral and heavenly on a hot day.

Chocolate chip & brazil nut cookies
Yields 30
Cook Time
10 min
Cook Time
10 min
  1. 115g/4oz plain flour
  2. 1tsp baking powder
  3. pinch of salt
  4. 75g/3oz butter, softened
  5. 150g/5oz golden caster sugar
  6. 1 egg
  7. 1tsp vanilla extract
  8. 100g/3½oz dark chocolate chips
  9. 75g/2½oz brazil nuts, choppedHome-made chocolate chip brazil nut cookies ingredients
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  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking sheet or line it with a parchment paper
  3. In a small mixing bowl sift together the flour, baking powder and salt
  4. In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
  5. Beat in the egg and vanilla extract
  6. Add the flour mixture and beat well on a low speed
  7. Using a wooden spoon, stir in 70g of the chocolate chips and the chopped brazil nuts
  8. Drop teaspoonfuls of the cookie dough on to the prepared baking sheet. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
  9. Dot the top of each cookie with 3 or so of the reserved chocolate chips pressing lightly into the dough
  10. Bake for 10-12 minutes until they just begin to turn a golden brown
  11. Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
  12. Store in an air-tight lidded container for up to 3 days
Adapted from The Great Big Cookie Book
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