Sustainability made simple

Gooseberry Ice Cream: Tangy Vegan Recipe

gooseberry ice cream
Foto: CC0 Public Domain / Unsplash / Rob Wicks

You don't need an ice cream maker for this creamy, tangy, and vegan gooseberry ice cream. You'll love its unique flavor and how quick and easy it is to make

This vegan gooseberry ice cream can be served with aquafaba meringues, in an ice cream sundae, or enjoyed on its own. Instead of using dairy products like conventional ice cream, it uses coconut milk and sweetened condensed oat milk, making it suitable for vegans. The gooseberries are stewed with sugar and water and then combined with the other ingredients. After trying this recipe you can substitute the fruit for any others that can be stewed, such as apples, blackberries, or raspberries — a much cheaper way to enjoy fruity ice cream.

Gooseberries are in season in the US from May to September, consider buying local and organic gooseberries to reduce your carbon footprint. You may also be able to source fair-trade sugar and vanilla from your local store. Keep reading to learn how to make this tangy vegan gooseberry ice cream.

How to Make Vegan Gooseberry Ice Cream

Gooseberry ice cream can be served in a mini vegan meringue.
Gooseberry ice cream can be served in a mini vegan meringue.
(Foto: CC0 / Pixabay / Enotovyj)

Yield: 4 servings


  • ⅓ cup superfine sugar
  • 1¼ cup fresh red or green gooseberries
  • 4 tbsp. water
  • 1 tsp. vanilla extract
  • ½ cup sweetened condensed oat milk
  • 2 cans full-fat coconut milk (14 fl. oz each)


  1. Remove the stalks from the top and bottom of the gooseberries and wash.
  2. Place the sugar, gooseberries and water in a medium-sized saucepan and cook on medium heat for about four minutes. Stir until the sugar is dissolved.
  3. Increase the heat and simmer until thickened and the gooseberries are softer. Transfer to a bowl and leave to cool.
  4. Whisk the vanilla extract, condensed oat milk and coconut milk together in a large mixing bowl until it stands up in peaks.
  5. Mix in the cooled gooseberry mixture, transfer everything to a freezer-proof, air-tight container with a lid, and let it freeze overnight.
  6. Before serving, remove the ice cream from the freezer and allow it to soften for about 15 minutes.
  7. Consume the ice cream within three months.

Tip: Red gooseberries are sweeter than green ones, so you can add less sugar during step one if you use red ones. If you use green gooseberries, taste the stew during step one and add more sugar if desired.

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