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blackberry elderflower ice cream soda

Blackberry Elderflower Ice Cream Soda

Sip on a blackberry elderflower ice cream soda this summer, a dreamy combination of a dairy free and vegan elderflower ice cream, blackberries in syrup and a float of elderflower soda.

Course Dessert, Drinks
Cuisine American
Keyword elderflower ice cream recipe, ice cream soda recipe, vegan ice cream floats
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2
Calories 170 kcal
Author Denisse


For the Elderflower Ice Cream:

  • 1 15- ounce can full-fat coconut milk
  • 1/4 cup honey or agave syrup
  • Zest of 1 lemon
  • 1-2 tablespoons elderflower Liquor or elderflower cordial
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch

For the Blackberry Syrup:

  • 1 pint blackberries
  • 2 tablespoons-1/4 cup sugar
  • Elderflower Soda or Plain Soda Water


  1. To make the ice cream, set aside 1/4 cup of coconut milk in a small bowl. Pour the remaining coconut milk into a medium saucepan. Add the honey or agave and salt. Heat over medium-low heat, stirring until honey dissolves.
  2. Whisk the cornstarch into the reserved coconut milk until dissolved. Add the cornstarch mixture to the coconut milk and whisk. Simmer, stirring occasionally, until the base has thickened enough to coat the back of a spoon, 6 to 8 minutes. Remove from heat and stir in the lemon zest and elderflower liquor.
  3. Pour mixture into a shallow container and let sit to cool slightly. Cover the surface with wax paper or plastic wrap and chill in the refrigerator for at least 2 hours. If you want to speed up the chilling method, you can place the mixture into a bowl set over a larger bowl of ice water. Stir the mixture occasionally until chilled.
  4. Once the base is chilled, freeze in an ice cream maker for 10-20 minutes. Mixture will thicken as it is churned. Transfer to a container, cover and freeze for an additional 4 hours or so.
  5. To make the blackberry syrup, combine blackberries and sugar in a small saucepan. Bring to a gentle boil over medium heat and cook, stirring, until sugar has dissolved and blackberries have released some of their juices, about 5 minutes. Crush some of the berries gently with a wooden spoon to achieve a more jammy texture. Remove from heat and cool completely.
  6. To assemble the ice cream sodas, add a scoop of elderflower ice cream to a tall glass. Top with a spoonful of blackberry syrup. Repeat with a second scoop of ice cream and a second spoonful of the blackberry syrup. Top with elderflower soda or regular soda water.

Recipe Notes

The vegan elderflower ice cream recipe I listed below makes around a pint, which is perfect for a small batch of blackberry elderflower ice cream soda. But if you want extra, I suggest doubling it to make a quart! I did.

I recommend you add the liquor to the elderflower ice cream as it keeps the ice cream from freezing solid.

Make sure you use full-fat coconut milk. This will make your ice cream way creamier and more full-bodied.