Stem ginger, cinnamon and crushed ginger biscuits mixed into vanilla ice-cream gives this sweet treat a delicious Moroccan spin.
Ingredients
- 1 litre good-quality vanilla ice cream
- 4 pieces of stem ginger, plus 4 tbsp of the syrup
- 2 tsp ground cinnamon
- 100g ginger biscuits, roughly crushed
Method
- 1. Take the ice cream out of the freezer and soften at room temperature for 10 minutes. Meanwhile, roughly chop the stem ginger. Pulse the ice cream briefly in a food processor to soften it further.
- 2. Stir through the ginger, 2 tbsp of the syrup and the cinnamon, then fold in half the crushed biscuits. Freeze until ready to serve.
- 3. Scoop the semifreddo into bowls and serve with the remaining crushed ginger biscuits and a drizzle of ginger syrup.
Nutritional info
Per serving: 349kcals, 20.5g fat (12.1g saturated), 5.7g protein, 35g carbs (30.1g sugars), 0.3g salt, no fibre
Wine Recommendation
A lightly chilled, nutty Verdelho Madeira or tawny port.
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