Olive Magazine
Ginger Ice Cream Dessert Recipe

Ginger ice cream bombes

Published: November 11, 2016 at 12:18 pm
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  • Preparation and cooking time
    • Total time
    • plus freezing
  • Easy
  • Serves 8

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

Nutrition:
NutrientUnit
kcal399
fat21.4g
saturates13g
carbs46g
sugars36.8g
fibre0.8g
protein5.2g
salt0.6g
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Try these ginger ice cream bombes, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

Ingredients

  • 1 litre vanilla ice cream
  • vegetable oil, for the moulds
  • 175g ginger nut biscuits
  • 75g butter, melted
  • 3 stem ginger, 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.

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