Name: Honey ripple ice cream recipe
Yield: Serves: 6
Ingredients: 500mltub vanilla ice cream (we used; Green and Black's Organic Vanilla); 100g (3½oz) ginger thins, or your favourite ginger biscuits; 2 preserved stem gingers, cut into small pieces; 100g (3½oz) wild honey

By GoodtoKnow

published 16 June 2009

in Recipes

Spice up vanilla ice cream and stir in honey and crunchy ginger biscuits for a quick and easy dessert.

Ingredients

500mltub vanilla ice cream (we used
Green and Black's Organic Vanilla)
100g (3½oz) ginger thins, or your favourite ginger biscuits
2 preserved stem gingers, cut into small pieces
100g (3½oz) wild honey

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Method

Soften the ice cream in a large bowl. Crumble in the biscuits with your
hands and add the stem ginger. Drizzle the honey over and swirl through the ice cream.
2 Refreeze the ice cream. Serve in scoops in chilled bowls. Put in a freezer container, seal and label. Eat within 14 days.

Top Tip for making Honey ripple ice cream

Woman's Weekly cookery editor Sue McMahon says: If you prefer the biscuits with a coarse texture, put them in a bag and just bash them with your fist rather than with a rolling pin.

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