Gin & Tonic Ice Cream

Posted on June 12, 2021


Easy Gin & Tonic Ice Cream

This is not a proper fancy recipe involving ice cream makers, eggs or lots of stirring and re-freezing: It’s 5 ingredients, a quick whisk, a few hours freezing and you’re done.

I use a Seville orange flavoured gin and the pretty aromatic Fever Tree tonic but you can use any combination of gin and tonic. The alcohol stops the cream from setting too firmly, so it’s nice and soft to scoop, and the fizz from the tonic and the whipping keep it light and a bit tingly on your tonguely. Add your favourite citrus juice. I opted for a mix of orange for sweetness and lime for tang.

As it’s basically just whipped cream and gin and tonic it’s quite rich so a scoop or two is plenty for a ginny treat, keep it in airtight container and eat within a few days.

I’m purely posting this today as it’s International Gin Day. What does that mean? No one knows! But I do know that the sun is shining and this recipe has gin in it.


  • 200g Caster Sugar
  • 3Tbsp Freshly Squeezed Juice: orange, lemon or lime
  • 3Tbsp Gin
  • 130ml Tonic Water
  • 600ml Double Cream 

How to make it:

  • In a large bowl mix together the sugar, juice and gin until the sugar has mostly dissolved
  • Stir in the tonic
  • Add the cream and whisk with until it becomes light, and like a thick custard
  • Pour into a container and freeze for 4 hours
  • That’s it!
  • Serve in a bowl or in a cone and top with anything that you would have with gin and tonic.