Plum & Rum Ripple Ice Cream

Cooking time
Serves6-8 people
Vegetarians Gluten-free diets
Plum & Rum Ripple Ice Cream

Make some ice cream magic this summer with Sorrel's amazing no-churn ice cream recipe. Flavoured with luxuriously spiced rum and rippled with sweet plum sauce, this is one posh pud.


  • For the plum & rum ripple:
  • 250g plums
  • 2 tbsp spiced rum
  • 1 tbsp honey
  • For the ice cream:
  • 1 vanilla pod
  • 454ml double cream
  • 100ml spiced rum
  • 2 tbsp honey

Prep: 30 mins + freezing | Cook: 10 mins

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1. Start by making the plum & rum ripple. Remove the stones from the plums, then roughly chop the plums. Place in a pan with the spiced rum, honey and 2 tbsp water. Place on a gentle heat and simmer for 10-15 mins till the plums have collapsed and the liquid is syrupy. Leave till cool, then blitz in a food processor or blender till smooth. Set aside.
2. To make the ice cream, halve the vanilla pod. Scrape out the seeds into a bowl or onto a plate (keep the pod to add to a jar of sugar – this will infuse the flavour into the sugar). Set aside.
3. Whip the double cream – it should be the consistency of thick pancake batter: dropping but not stiff. Fold with the rum, honey and vanilla seeds till they're fully incorporated.
4. Pour the mix into a large, freezer-safe container. Spoon in the plum purée. Gently ripple it through the ice cream. Pop on a lid and place in the freezer for at least 4 hrs.
5. Remove from the freezer 10-15 mins before serving in scoops.
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