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Quick, Easy and Delicious: A Recipe for Caledonian Cream Dessert

Updated on June 19, 2013
5 stars from 1 rating of Caledonian Cream
This photo shows a jar of marmalade. I photographed the process of making Caledonian Cream especially for this hub, but for some reason can't upload the picture, so this picture is standing in till I can post my own.
This photo shows a jar of marmalade. I photographed the process of making Caledonian Cream especially for this hub, but for some reason can't upload the picture, so this picture is standing in till I can post my own. | Source

Why 'Caledonian'?

This is an old Scottish recipe for a dessert I can remember having whenever I visited my great grandmother.

Dessert at her house was always one of two things, Cissies Cream, as I called this, and pear segments with lime jelly and evaporated milk. Why she liked that so much I really don't know! It's good but not nearly so good as Caledonian Cream.

Years later I was talking to the owner of a small restaurant in Scotland and mentioned the yummy dessert I'd enjoyed so much. He told me it was a 'Scottish classic' and had once been served just as we would now serve ice cream. It's real name was 'Caledonian Cream' but for me, it will always be Cissie's Cream and remind of a very stately, silver haired lady I loved very much.

Preparation Time (mostly in the freezer)

Prep time: 5 min
Cook time: 3 hours
Ready in: 3 hours 5 min
Yields: Serves 6


  • 2 heaped tablespoons Marmalade, Good quality Dundee marmalade,
  • 2 tubs Cottage Cheese
  • 2 tablespoons Whisky (or brandy), to taste
  • 2 tablespoons Sugar
  • 2 tablespoons Lemon Juice
  1. Put all the ingredients together in a liquidiser or food processor and blend.
  2. When the mixture is smooth, pour into a shallow container and freeze until solid.
  3. Remove from the freezer 1/2 an hour to an hour before serving or thaw, partially in the microwave.


To vary your Caldeonian Cream,

  • Try using some whipped heavy cream instead of some of the cottage cheese.
  • Use an orange flavored liqueur instead of Whisky. Cointreau is good, or you could try Drambuie.
  • Choose an unusual marmalade - grapefruit has a rather different flavor to orange marmalade, for example.

This recipe is an excellent base for your own experiments, so why not create a cream dessert that is all your own?

If you can't find it locally -

To Serve

Use an ice cream scoop, or cut the slab of frozen dessert into small squares and add to wide mouthed dishes. Top with whipped cream, and another spoon full of Whisky if appropriate. Otherwise, you might enjoy to add a teaspoon of toasted oatmeal.

This is a uniquely Scottish dessert, and with a food processor and a freezer, it is so easy and quick to make. Enjoy this as part of a St Andrews Night Dinner or a Burns' Supper, or anytime you want to make dessert well ahead, and have it take no time at all.

The result is very tasty, but for the best flavour, leave it in the freezer overnight.


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    • Amaryllis profile imageAUTHOR

      Lesley Charalambides 

      5 years ago from New Hampshire

      I love to have guests, and to cook for them, but once they arrive I want to spend my time with them, so desserts like this are just ideal, and just a little different.

      Thanks for your comment!

    • vespawoolf profile image


      5 years ago from Peru, South America

      This sounds wonderful! I've never heard of Caledonian cream, but it sounds easy to make and elegant. I like that it's prepared ahead of time, too, which is nice when we have guests. Thank you for sharing!

    • Amaryllis profile imageAUTHOR

      Lesley Charalambides 

      6 years ago from New Hampshire

      Thanks. It's a recipe that's easy to change, make sweeter, more orangey or more alcoholic. Definitely worth a try! Thanks for commenting.

    • Riviera Rose profile image

      Riviera Rose 

      6 years ago from South of France

      This looks great - I'd never heard of it before. I love the variations, too. Will bookmark and try some time, thank you!


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