Ginger Ice Cream Tartlets

ginger ice cream tartlets
From Stonesoup
serves 6

I wish I’d thought of serving ice cream in tart or tartlet form myself. But credit where credit is due. We have my favourite food scribe, Nigel Slater to thank for the inspiration.

4 ginger cookies
1/3 cup lemon juice
200g (7oz) icing (powdered) sugar
2 tablespoons grated ginger
300mL (1 1/4 cups) whipping cream

1. Bash cookies until you have coarse crumbs – either in the food processor or using a plastic bag and a rolling pin.

2. Divide crumbs between 6 holes of a muffin tin lined with papers. Use a teaspoon to level out the bases.

3. Combine lemon juice, sugar and ginger in a small bowl.

4. Whip cream until you have soft peaks, add the lemon juice mixture and continue to whip for another minute or so to thicken up a little.

5. Divide ice cream mixture between the prepared cases. Freeze for at least 6 hours.

6. To serve, you may need a knife to help dig out the tartlets from the muffin tin.

VARIATIONS
dairy-free / vegan – try making banana & ginger ‘ice cream’ instead. Peel and chop 3-4 bananas and freeze. Then prepare the biscuit bases and chill them too. When you’re ready to serve, whizz the frozen banana in a food processor with a splash of water until smooth and ice creamy. Whisk in ginger and divide between tartlet cases.

crunchy base – combine cookie crumbs with a few tablespoons of melted butter before lining the tartlet cases

large tart – if you’d prefer a large tart, you’ll need 300g (10oz) cookies combined with 100g (3.5oz) melted butter. Use this to line a 28cm (11in) tartlet pan with a removable base. Chill while you make the ice cream. Double the ice cream ingredients, spread in the shell and freeze for at least 8 hours.

lemon tartlets – skip the ginger and add in the finely grated zest of a lemon.

gluten-free – replace the cookies with ground nuts – almonds or hazelnuts are good. Or use gluten-free cookies.

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