The Ultimate Scottish Ice Cream (Recipe)

If you’ve been following my blog at all, you will have realised that Scotland is a great place for the sweet-toothed. We believe in sugar.

Unfortunately, we are not a great place for summer, which is why, in my humble opinion, our ice cream potential has not been fully explored. This recipe goes some way to rectifying that sad omission. Just remember to crank up the heating when you eat it!

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What does the Ultimate Scottish ice cream taste like?

It marries the classic Scottish flavours of raspberry, honey and cream, with some of our best commercially produced comfort-junk, namely: tablet, Tunnock’s tea cakes and Mackies’ deliciously smooth chocolate.

Believe it or not, this is the fourth version. Yes, I have slaved over a cold freezer every weekend for the past three weeks, tweaking it here and there, so that this Scottish ice cream deserves to be called ultimate.

The first version used dark chocolate instead of milk, and snowballs instead of teacakes. It was certainly edible, and I did eat…all of it. The chocolate was a tad too bitter, though, and the coconut kept tickling my throat and irritating the cough I had at the time. I knew it could be improved.

I turned to that other great vegetarian marshmallow product: the Tunnock’s tea cake. I have tried using these to replace marshmallow in various desserts before, but it mostly does not work. I figured, though, that freezing might work better than melting or chopping, and I was right.

In the second version, though, I realised that lazily chopping the chocolate into chunks was not going to cut it. I was nearly breaking my teeth on the hard, frozen lumps it became.

The third version involved melting the chocolate in to half the mix and creating layers, which worked nicely in terms of both looks and taste, but was incredibly time consuming and drippy. It also risked drowning out the honey. Plus, I prefer a more textured, bitty ice-cream myself; I like to find something interesting in every spoonful!

So, this fourth version of the Ultimate Scottish ice cream is, in my humble opinion, absolutely the best. The chocolate is melted in advance, to make it smoother and less likely to cause a dental story.

What makes the Ultimate Scottish ice cream…Scottish?

Every little thing that can be Scottish in the recipe is Scottish. If it wasn’t for the fact we don’t produce sugar in Scotland, and M&S seem to have discontinued their Scottish raspberry coulis (boooooo!!!), it would be 100% Scottish.

The complete list of Scottish ingredients, for your inspection:

  • Heather Honey
  • Tunnocks Tea Cakes
  • Tablet
  • Mackies’ Chocolate
  • Graham’s Scottish Double Cream
  • Scottish eggs (maybe)

Things that are probably not Scottish:

  • raspberry coulis
  • golden caster sugar

So, at 3/4 Scottish, the Ultimate Scottish ice cream is more Scottish than me, technically.

What can I change?

Soooo, I spend weeks shivering in order to bring you the Ultimate Scottish ice cream, and you want to mess with it already. That’s gratitude for you. πŸ™„πŸ™„

Joking – I too love to mess with recipes, which is how I know just what you can alter here without ruining the whole thing!

Firstly, if you don’t like honey, you can replace it with the same weight of sugar, or a little more if you don’t want to risk insufficient glucose. The other way around – replacing the sugar with honey – is overpowering, and I don’t recommend it. That said – it’s your life, do what you want.

If you want to maximize Scottishness during the raspberry season, you can make your own coulis quite simply. I did this for my first two versions, and then simply became too lazy. Also, the problem with making your own is that the quantity is a little unpredictable.

If you want to go gluten-free, you will need to replace the Tunnock’s Tea Cakes with Lee’s Snowballs, not Tunnock’s snowballs, as the latter are not gluten-free. Tunnocks also have too much throat-tickling coconut, in my opinion.

The recipe is vegetarian, but it’s totally loaded with eggs so I can’t imagine any way of making it vegan. Good luck to you if you want to give it a go!

What if I can’t find Scottish stuff? πŸ˜ͺ

You poor thing! Here are some ideas for replacements.

Graham’s Scottish Double Cream

Don’t be silly – it’s just cream. Literally the only difference is the saltire on the packaging and an extra 20p or so on the price. Use any double cream you can find.


You can order tablet online. If you don’t want to wait, it’s not very difficult to make it yourself.

Tunnock’s Tea Cakes

You can make similar teacakes at home. Personally, I’d recommend that unless you want to try the teacakes in their own right, you just skip straight to step 11 and only do the marshmallow part. That’s what’s essential in this recipe.

If you’re prepared to wait, you can order them online from British Corner Shop.

Heather Honey

You can use any honey, or replace all the honey with sugar, if you really must.

Mackie’s Chocolate

If you’re just in another part of the UK, you can buy it online. Unfortunately, they only do UK mainland delivery (the islander in me is shaking her fist right now).

Otherwise, just select high-quality, creamy milk chocolate from what you have available.

How long is it going to take?

There’s no getting around it; the Ultimate Scottish ice cream is not a speedy recipe. From step one to your bowl, it’s around 9 and a half hours.

The first three steps take around 15-20 minutes, then you get at least an hour’s break waiting for the chocolate to set, then you’ve got an hour’s solid work in the kitchen (if you take the dishes into account). Then the worst part – you wait! For ages! It takes about 8 hours to have a really proper ice cream texture – after 6 hours it’s definitely edible but weirdly soft and


  • three whole eggs
  • three egg yolks
  • 70g heather honey, or heather honey with whisky (I used Heather Hill Farm’s)
  • 100g caster/golden caster sugar
  • 600ml Graham’s Scottish double cream
  • 1 Mrs Tilly’s tablet bar, or 90-100g any other tablet
  • 4 Tunnocks tea cakes
  • 120g bar Mackie’s milk chocolate
  • 50g ready-made raspberry coulis


  • baking paper
  • a plate
  • the two biggest mixing bowls in your kitchen
  • electric whisk
  • a large container with lid suitable for freezing (at least 2l capacity)


About an hour of actual work; min. 9 hours chilling/freezing time.


1. Melt the chocolate using whichever method you prefer; I am a big believer in the bowl-over-boiling-water but you do you.

2. Cover a plate with baking paper – no need to grease it. Spread the chocolate thinly over the baking paper.

3. Let it cool for a few minutes, then stick it in the fridge for at least an hour before you start the rest of the recipe.

It clearly doesn’t need to be a work of art.

4. Whisk the eggs, egg yolks, honey and sugar together for a long time. You will be surprised by how long it takes. Go straight past the very bubbly stage and proceed to pale and thick, but probably still a bit bubbly.

The toaster is nothing to do with anything, ignore it.

5. In the other bowl, whip the cream until the legendary soft peaks stage. It doesn’t matter if it gets a tiny bit too stiff; too runny is definitely bad, though.

6. Fold them together. The cream might seem to form little clumps for a while; not a problem. Keep stirring and all will be well.

7. Chop the tablet into little squares, roughly. It will crumble whatever way it wants.

Work quickly, or you might accidentally eat a lot of it.

8. The tea cakes will not really want to be chopped and try to stick together in lumps. Just do your best.

Looks messy, tastes great.

9. Take the chocolate out of the fridge and break it into pieces of whatever size you feel like.

Stop eating it though.

10. Throw all of these components in and mix thoroughly.

11. Pour all the mixture into the freezeable container.

11. Either pour the raspberry coulis in random lines now and go straight to freezing for at least 8 hours,

or freeze for 1 hour, give it another good stir and then pour the coulis in. This will ensure a more even spread of ingredients.

I went slightly over the top with the coulis in this version, but you get the idea!

It doesn’t need to be taken out of the freezer for long before serving – just 10 minutes will do it.

Lovely squishy ice cream.

Printable Recipe Card

If you have any questions I haven’t thought of answering yet, please comment below.

I hope you love the Ultimate Scottish ice cream as much as I do! 🍦❣

3 thoughts on “The Ultimate Scottish Ice Cream (Recipe)

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