Quick stem ginger ice cream

An egg-free no-churn creamy ice cream that is low phosphorous so suitable for those with kidney problems.

Scoops pf ice cream with pieces of stem ginger
By Saga Magazine | Published - 7 Nov 2025
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Prep time
15 mins
Serves
4

Ingredients

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

Method

  1. Pour the double cream into an electric mixer or a large bowl and whisk until it starts to form stiff peaks.
  2. 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.
  3. After about 20 mins, take the ice cream out and give it a stir.
  4. Leave for approx 1 hour and then serve.

This ice cream is made with double cream and without eggs which means the phosphorous content is very low compared with commercial ice creams.

It was created for people who have chronic kidney disease by chef Lawrence Keogh and Renal Dietician Diane Green for charity Kidney Care.

For more recipes, see the Rediscovering Food & Flavours Cookbook.

(Hero image credit: Shutterstock)

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