Marmalade and whisky ice cream

Serves: 4-6

Marmalade and whisky ice cream

Burns Night is soon upon us and this year I propose an ice cream to round off dinner in a suitably Scottish fashion. The amount of whisky is a suggestion but before pouring in half a bottle, bear in mind that alcohol doesn’t freeze, and this is a soft scoop ice cream anyway. I have found, too, that the unfrozen cream makes a delicious accompaniment to all sorts of puddings- crumbles, steamed sponges and chocolate mousses to name a few.


  • 250ml sweetened condensed milk
  • 500ml double cream
  • 125g marmalade
  • 4 tablespoons whisky (see intro)
  • 2 tablespoons ginger wine
  • 2 tablespoons seville orange juice (or normal orange if you can’t get sevilles)
Marmalade and whisky ice cream


  1. Place all the ingredients in a large mixing bowl and beat until thick. Spoon into a container and freeze until set-preferably overnight.
Marmalade and whisky ice cream