Ice cream always seems to hit the spot. Every child with food allergies should be able to safely enjoy an ice cream cone. Creating allergy-friendly ice cream can seem tricky, but this recipe provides the magic touch. Take a look at some of this great frozen dessert that will have your kids asking for one more scoop. This will allow even kids with food allergies the chance to indulge in this favorite dessert.

Gooseberry Allergy Free Ice Cream Recipe


  • 750 gm ---- Gooseberries, topped and tailed
  • 2 tablespoons ---- Water
  • 50 gm ---- Sugar, (to taste)
  • 2 teaspoons ---- Egg replacer mixed with 2 tablespoons water
  • 300 ml ---- Milk substitute
  • 1 ---- Lemon rind Finely grated 
  • Few ---- Mint lavender springs, to decorate


Step 1

Put the gooseberries into a saucepan with the water and half the sugar. Bring to the boil and simmer for about 15 minutes until the gooseberries are soft. Lift out the fruit with a slotted spoon and place  in  a food processor or blender, leaving the juice in the pan.

Step 2

Blend the gooseberries to a smooth puree, adding the rest of the sugar if necessary. Boil the juice to reduce to 175 ml. Cool slightly and stir in the egg replacer mixture. Simmer for 2-3 minutes, beating constantly.

Step 3

Fold in the gooseberry puree, the milk substitute and grated lemon rind.

Step 4

Pour into a shallow freezer container an freeze for 45 minutes, then tip the ice cream into a food processor or blender and process for 30-60 seconds. Put the ice cream back in the freezer. Repeat the pureeing freezing processes twice, then freeze the ice cream until firm. Serve scooped into glass bowls and topped with mint or lavender sprigs.

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