Try these ginger ice cream bombes, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas. Now try our ice cream cake recipes.


  • 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


  • 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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