ginger bread ice cream

video password: fresh

prepare ahead?

These will happily keep in the freezer for a few weeks. The cookie coating will soften over time.

leftover potential

Great! Keeps for a few weeks.

variations for fun

gluten-free – replace the cookies with your favourite GF cookie or sweet biscuit. Alternatively, some smashed praline would make a wonderful change from the

dairy-free – make banana ice cream by freezing chopped banana pieces and then whizzing them in the food processor until creamy. You may need to let it freeze and firm up a little before making your scoops..

chocolate chip – replace ginger cookies with your favourite chocolate chips ones.

problem solving guide

ice cream difficult to scoop – you may need to let it soften out of the fridge for a few minutes before scooping. Another trick is to pop your spoon in warm water to help form smooth scoops.

not enough cookie crumbs – depending on the size of your scoops and your cookies, you may need more or less crumbs. So good idea to have a few extra cookies on hand.

serving suggestions

I love these on their own.

They’d also be lovely with roasted rhubarb, or pot roasted pears. Or you could get ultra indulgent and melt some dark chocolate to pour over the top as a sauce.

related links

baked rhubarb
pot roasted pears recipe

____________________________

back to solve your dinner dilemma [fresh ideas] overview

ginger bread ice cream
serves 2

2-4 ginger cookies
2-4 scoops vanilla ice cream

1. Place cookies in a plastic bag and bash with a rolling pin or somthing heavy until they are coarsley crumbled.

2. Place crumbs in a shallow bowl and roll ice cream scoops in to coat.

3. Serve immediately or pop back in the freezer until needed.