Apple, Ginger & Clotted Cream Ice Cream

Apple, Ginger & Clotted Cream Ice Cream

The acidity of the vinegar sort of cooks the apple, making it softer and sweeter. The vinegar also rehydrates the raisins, making them plump and sweeter. This would also make a great topping for overnight oats -see our recipes.


Serves 5



2 big handfuls of raisins or sultanas

5 scoops of clotted cream ice cream

2-3 ginger nut biscuits

30ml Tarragon Vinegar

1 small apple



  1. Chop the apple into thin wedges.
  2. Put the apples and  raisins in a shallow dish with a lid. Add the vinegar and stir to make sure the fruit is coated. Put the lid on and set aside for 1hr. I left some for 7hrs and they got a little softer. 
  3. When the fruit is ready, get the ice cream out the freezer to soften.
  4. Crush the biscuits.
  5. To assemble the dish, you’ll need 5 dessert bowls. Put a scoop of ice cream in each bowl and divide the fruit between the bowls. Try not to get much of the vinegar, you just want the fruit. Sprinkle with the crushed biscuits and serve immediately.
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