Ginger Bread Ice Cream

Ginger Bread Ice Cream

The older I get the more I seem to love ginger. I’m not sure why but I don’t try to fight it! Of course you don’t have to use ginger cookies here – any cookies that you think will work well with ice cream will be a goer.

serves per person
1-2 ginger cookies
1-2 scoops vanilla ice cream

1. Place cookies in a plastic bag and bash with a rolling pin or something heavy until they are coarsely 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.

Leftover Potential

Great! Keeps for a few weeks. The cookie coating will soften over time but that isn’t necessarily a bad thing!

Variations for Serving Sizes

Super easy to increase. The big question is whether to serve 1 scoop per person or 2!

Variations

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.

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