California Prune and Cognac Ice Cream

Prep Time : 1-2 days
Freezing Time : 2 days
Serves: 1-2

“I was sent some California Prunes and although I kept thinking of baking recipes, something in the back of my mind kept screaming ICE CREAM!”

To read more of Heidi’s great content and delicious recipes, why not check out her website here Kitchen Talk and Travels – Eat well – travel often


  • 24 California Prunes
  • Cognac to cover
  • 300ml Double cream
  • Can of condensed milk
  • 1 tsp vanilla bean paste
  • small amount of marzipan cut into tiny cubes



1. In a glass bowl place the California Prunes and cover with the cognac.
2. Leave to soak a minimum of overnight, but 1-2 days is optimum.
3. Remove the California Prunes from the liquid, finely chop and set aside.
4. Cut your marzipan into little squares. You can roll them into balls if you want.
5. In a large bowl whip the cold whipping cream until it is thick but be careful not to over whip – you don’t want butter!
6. In another large bowl whip the condensed milk until it has slightly changed colour and become very thick.
7. Carefully fold about 2 tablespoons of the whipped condensed milk into the whipped cream.
8. Add the rest of the condensed milk and gently fold together – you don’t want to get rid of all the air in the cream.
9. Put in the California Prunes and then the marzipan pieces.
10. If you want, you can add a little of the liquid to intensify the flavour.
11. Pour into a plastic freezable container and set in the freezer.
12. Freeze for at least a couple of days.


Heidi Roberts