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Quick stem ginger ice cream

As this ice cream is made with double cream and without eggs, the phosphorous content is very low compared with commercial ice creams

Stem ginger, an ingredient in ginger ice cream

Preparation time

15 minutes

Setting time

Approx 1 hour




  • 500ml double cream
  • 70g chopped stem ginger
  • 1/2 fresh vanilla pod, scraped
  • 4 dessert spoons of stem ginger syrup


  • Pour the double cream into an electric mixer or a large bowl and whisk until it starts to form stiff peaks.
  • Add the chopped ginger, the syrup and the scraped vanilla pod. Mix well and then place in a suitable bowl that will fit into the freezer.
  • After about 20 mins, take the ice cream out and give it a stir.
  • Leave for approx 1 hour and then serve.

Rediscovering Food & Flavours Cookbook

This recipe for people who have chronic kidney disease was created by chef Lawrence Keogh and Renal Dietician Diane Green for the Kidney Care Living Well Programme from Shire. For more recipes, please visit


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.