gin and tonic ice cream

Gin and tonic ice cream with a citrus blast

The sun is out at last and it finally feels like summer might be here to stay. From Barcelona to London and from California to Canada, the skies are turning bluer, the sun is shining brighter and it seems like there is a better future ahead of us.  And after the year we’ve just had, we think we all deserve that. It feels like there is a slow return to normal and now we have a chance to make up for last year’s lost summer.  

So, as your mind turns to warmer days, flipping burgers on the BBQ and long, cool gin cocktails, we thought we’d help you celebrate with an easy-to-make gin ant tonic ice cream recipe that will get your taste buds tingling. Welcome to the cool taste of summer!

Cool down in a creamy gin haze

This versatile gin and tonic ice cream little recipe is easy to whip up and is equally comfortable at a casual cookout as it is at a sophisticated dinner party.  And it’s too good not to share. Plus, this recipe calls for a blast of citrus orange, courtesy of Tanqueray Flor de Sevilla (other brands are available!)

So, when the heat is on, reach for this recipe and cool down in a creamy gin haze.  This is one of the loveliest (and easiest) recipes around and it combines all the elements of our favourite drink including a glug of gin, a dash of tonic and a squeeze of lemon. It’s the perfect antidote for the sunny summer that we all hope lies ahead! 

If you like it a bit sharper…

And for those who prefer their ice cream with a bit more of a citrus edge, you can always swap out the orange juice for lemon or lime juice.  If you go that route, you may also want to swap the Tanqueray Flor de Sevilla for the more limey flavours of Tanqueray Rangpur.  Or even you can try with Larios Citrus.
The beauty of this recipe is its ease and its versatility, so the flavour’s up to you!

Gin and tonic ice cream recipe (courtesy of The Gin Kin)


  • 200g caster sugar
  • 3 tbsp freshly squeezed orange juice (you could substitute lemon or lime)
  • 3 tbsp Tanqueray Flor de Sevilla gin
  • 130 ml tonic water
  • 600 ml double cream


  1. In a large bowl, mix the sugar, gin and juice together until the sugar has mostly dissolved
  2. Stir in the tonic
  3. Add the cream and wait until the mix becomes as light as custard
  4. Pour into a container and freeze for 4 hours
  5. Scoop out a large serving, pour yourself a G&T and dig in!

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


  • 5 “go to” classic gins you can rely on
    In this new world of 1000 gins, sometimes too much choice can be your enemy.  We all know about the recent explosion of craft gins and often they can be quite expensive.  So, it’s good to have a handful of “old faithfuls” classic gins that you know you can rely on for a good, standard … Continued
  • Gin Gazpacho: for when the heat is on!
    When the heat is on and you just want something light, healthy and easy for lunch you could do worse than reach for a chilled bowl of home made Gazpacho soup.  But we started thinking about making this traditional Spanish summer soup with the help of a little gin, so we began looking for recipes … Continued
  • Home-made Pimms – put a little sunshine in your life
    We’re now well and truly into summer and the social season lies ahead of us.  In the UK we have three of the most social events of the year coming up including Wimbledon this week (where people watch tennis and drink Pimms); the Henley Royal Regatta (where boaters in straw hats row, while people drink … Continued
  • Small bottle, big label: the story behind Angostura bitters
    We recently published a little article about gin and bitters (including Angostura) – a pairing almost as old as gin itself. As cocktails become more daring and our tastes become more and more exotic, we are constantly searching for new twists and flavours to make sure we get the very best out of our drinks. … Continued

Leave a Reply

Your email address will not be published. Required fields are marked *