Rosemary-smoked vanilla ice cream

Rosemary-smoked vanilla ice cream

5 mins Prep · 15 mins Cook

Smoking ice cream while making it from scratch adds an unexpected depth of flavour; try our version which can be served with a drizzle of olive oil

Created by Spinneys
Prep time 5 minutes
Cook time 15 minutes
Serves 4
Cuisine Mediterranean
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 555
Fat 50g
Saturates 31g
Protein 3g
Carbs 25g
Sugars 22g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Prepare a barbecue to a medium heat.


Place the rosemary sprigs on a grid.


To make the ice cream, whisk together the cream, milk and icing sugar in a large shallow heat-proof dish and set it over the rosemary sprigs. Place the grid over medium-hot coals and cover the barbecue.


Allow the cream mixture to smoke for 10-12 minutes, keeping an eye on it so it doesn’t boil over.


Remove the dish from the barbecue and cover the mixture with cling film. Allow to cool.


Pour into a large zip-top bag, place on a tray and freeze until firm. Break into pieces and blitz in a food processor or blender until smooth then transfer into a loaf tin and freeze until firm.


Serve with a drizzle of olive oil.