Gin and Tonic Ice Cream, Zomg.

by BUST Magazine

We saw this post on “Food Pervert” Laura Vincent’s blog, and had to share it with you. 

I thought that Gin and Tonic Ice Cream would be nice. Gin and tonic go together so excellently well, so why wouldn’t they excel together in ice cream form? Well, it wasn’t so much “nice” as “high-kick-then-landing-in-a-split-ingly rapturous”, but you be the judge.


You no more need an ice cream machine for this than you need to know how to do the splits. It really couldn’t be easier. Or more unconditionally delicious. Seriously, this is one of my finest creations, and I say that as someone who says that every time they create something, so…who can you trust? Only your own tastebuds, once you’ve made this for yourself.


Gin and Tonic Ice Cream

(A recipe by Laura Vincent)


1 cup sugar
Juice of a lemon (about 2 tablespoons)
3 tablespoons gin
125 ml tonic water
600ml cream


Tip the sugar into a bowl and add the lemon juice, gin, and tonic water. Stir to dissolve a little, then pour in the cream. Whisk till thickened. You’re not looking for whipped cream here, just something that has the texture of, say, a good, thick shake. Transfer to a freezer-proof container (like – haha! – an old actual ice cream container) and allow to freeze, of course.

While vodka and soda water with no lime is my very favorite (I like a sneeringly dry drink) I have much room in my heart for gin. Gin comes with a sense of occasion and history. It calls to mind high summer, when I knew I was cool because mum and her friends let me have a G&T with them when we were camping. (Okay, “cool” and “hanging out with one’s mum” can be mutually exclusive, but hey.) It speaks of nights spent watching Gossip Girl with dear friends. And…I just really like the taste. What you end up with here is an ice cream bearing a delicate yet absolutely present hit of gin’s citrus-y bitterness, which the inclusion of tonic, the arch older cousin to lemonade, only helps with.

The proportion of liquor to cream gives you the most ridiculous texture — it’s like soft-serve ice cream, straight from the freezer. Alcohol slows down the freezing process, but you don’t want too much or you’ll never actually get to the point of ice cream. It’ll be sludge. Exquisite sludge, but still. For all its simplicity, this is one of the most delicious ice creams I’ve ever tasted. Creamy and aerated, yet with a lemon sorbet-lightness. And importantly, it’s on just the right side of boozy, so you don’t make this face when you eat a spoonful.

Reblogged with permission from

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