Ginger and California Prunes Ice Cream

Makes: 4Prep Time: 20 minutes + 5-6 hours' freezing time


  • 400ml fresh double cream
  • 250ml condensed milk
  • 150g California Prunes
  • 1cm ginger root (peeled)
  • 1tsp vanilla extract


  1. Put the California Prunes, peeled ginger and cold condensed milk into a blender, and blend until smooth.
  2. Whisk the fresh cream until stiff.
  3. Add the blended ingredients and vanilla extract to the whipped cream, and fold together gently until all ingredients are combined.
  4. Place the mixture in a sealed container and put into the freezer. Leave to chill for 5-6 hours before serving.



Teresa Balzano