Christmas Sweets - Gingerbread Ice Cream

Tuesday, 29 December 2009

This absolutely delectable ice cream is a perfect cool-down dessert for a hot, summer Christmas feast. It can either replace or compliment a Christmas pudding.

Start by softening a 2 litre tub of good quality vanilla ice cream in a large bowl. Add 1/2 teaspoon ground cloves, 2 teaspoons ground cinnamon and 4 teaspoons ground ginger.

Add 6-10 crushed, homemade gingerbread biscuits (see my chocolate gingerbread recipe). Crumble cookies into both large and small chunks, and add more or less, depending on your taste. Mix through gently with a large metal spoon.

Transfer to a 2-litre pudding bowl, cover the surface with clingfilm and then aluminium foil. Freeze until firm.

To serve, stand unwrapped bowl in warm water a few minutes then upend onto a serving plate. Decorate with gingerbread cookies. Eating it before it melts into a syrupy puddle will not be a problem.

2 comments:

posiepatchwork said...

Merry Christmas my tireless Tania!! All looks delicious & you put so much time into your posts, you're just all round ace!! We're back in Canberra, after rainy days in Sydney which were rather relaxing, back home to swim & craft our way through January. Love Posie

Anonymous said...

This look SO delicious - I have leftover gingerbread men that we didn't eat - I so going to make this tomorrow (well today that is) TB

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