Gingernut Icecream

Makes: 2 litres Ready in: 15 mins + chilling

For a grown-up presentation freeze the ice-cream in a loaf pan lined with cling film. When frozen turn it out onto a platter and serve in slices with poached peaches. For the kids it's great in a cone but goes really well with chocolate sauce too so try in a sundae or banana split.


  • 2 litres French vanilla ice cream
  • 1 250g packet of Gingernut biscuits


    Remove the ice cream from the freezer and allow it to soften. You don’t want it liquid, just soft.

    Smash the gingernuts, either in a processor or by placing in a sturdy plastic bag and crushing with a rolling pin. Don’t worry if you still have a few chunks as they become nice and chewy when frozen.


    Tip the softened ice cream into a large bowl. Using a metal spoon, fold the crushed Gingernuts into the ice cream.

    When sufficiently blended tip it back into the ice cream container and re freeze. Scoop and serve as you would any ice-cream.


    Ginger and chocolate go well together so you could add a swirl of chocolate syrup in the mix or some chocolate chips.

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