Ginger ice cream bombs

Ginger ice cream bombes

  • serves 8
  • Easy
These smooth ice cream puds are topped with seasonal crystalized ginger. Festive and sweet, they're a quick and easy way to up your pudding game
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Ingredients

  • vanilla ice cream 1 litre
  • vegetable oil for the moulds
  • ginger nut biscuits 175g
  • butter 75g, melted
  • stem ginger 3, finely grated, plus syrup from the jar
  • crystallised ginger to serve

Method

  • Step 1

    Remove the ice cream from the freezer for 10 minutes to soften. Lightly oil 8 x 150ml freezable pudding moulds and line with a few sheets of clingfilm, smoothing it out so it doesn’t crease the bombes too much when you tip them out.

  • Step 2

    Whizz the biscuits to crumbs in a food processor, add the melted butter and briefly whizz again.

  • Step 3

    Fold the stem ginger and 2 tbsp syrup into the ice cream in a large bowl, and divide the mix between the moulds, leaving 1/2cm space at the top.

  • Step 4

    Spoon over a layer of the buttery biscuit crumbs, and smooth over with the back of a spoon to pack it in.

  • Step 5

    Cover with more clingfilm and freeze until solid (about 3 hours). To serve, turn the bombes out of the moulds and top with a few pieces of crystalized ginger, and a drizzle more ginger syrup, if you like.

Nutritional Information

  • Kcals 399
  • Fat 21.4g
  • Saturates 13g
  • Carbs 46g
  • Sugars 36.8g
  • Fibre 0.8g
  • Protein 5.2g
  • Salt 0.6g
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