I read everywhere last month: Make elderflower syrup!
Basically a great idea. Yes, you can drink this stuff diluted with lots of mineral water. I like this floral scent and sweetness. Of course only in good doses. We all know it: you once ordered a Hugo and there was just way too much syrup in it. Horrible!
Although I have to admit that I’m a little tired of Hugo. Even if the drink was really a good idea and trend back then.
Well, now almost every household has at least one bottle of elderflower syrup on hand. That’s when I asked myself the question: What else can you do with this stuff?
Answer: You can also use it to flavor ice cream wonderfully. And thanks to the use of the syrup, it is easily available all year round. The sweetness of the elderflower is supported by sweetened condensed milk, while crème fraîche, sour cream and cream cheese provide a slightly tart note and of course maximum creaminess. Thanks to this combination, the ice cream does not require any additional sugar, but also without any stabilizing aids. You don’t need any fancy ingredients like xanthan gum, glucose or whatever.
All the ingredients are easily available in the supermarket and of course (in the best case scenario) homemade elderflower syrup. This delicious ice cream works without an ice cream maker or stove. And you don’t have to go through the hassle of portioning either. Cut into slices and sandwiched between two crispy cookies – done!
The recipe for this delicious elderflower ice cream sandwich is part of the food blog event “The Kitchen Stays Cold!” by Zorra and Danii.
Elderflower ice cream sandwich
Ingredients for approx. 8-10 sandwiches:
For the ice cream mixture:
200 g crème fraîche
75 g sour cream
100 g cream cheese
280 g sweetened condensed milk
75 g elderflower syrup
additionally:
16-20 Biscoff cookies (or other cookies of your choice with a very stable structure)
Preparation:
Mix all the ingredients for the ice cream mixture quickly and thoroughly with a whisk in a sufficiently large bowl until smooth.
Stir just until the mixture is smooth. Line a small loaf pan with cling film and pour in the ice cream mixture for the elderflower ice cream. Thanks to the foil, the whole thing can be easily removed after freezing.
Now place the filled mold in the freezer for at least 4 hours (preferably overnight) and let it freeze.
As soon as the ice cream is solid, you can lift the elderflower ice cream out of the mold and pour it out. Immediately cut into sufficiently large and thick ice cream slices. This works particularly well if you use a large, sharp kitchen knife with a smooth blade. I dipped this in hot water after each slice so that the edges were particularly smooth.
Place each slice of ice cream between two cookie halves and either place immediately back in the freezer or serve immediately.
Bon appetit!
