Home > Cinnamon recipes > Cinnamon and ginger semifreddo

Cinnamon and ginger semifreddo

Name: Cinnamon and ginger semifreddo
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
September 2011

Easy
September 2011

Test kitchen approved

Serves 4
Takes 5 minutes to make, plus softening and refreezing

This quick and easy semifreddo recipe uses ready-made ice cream mixed with stem ginger, biscuits and cinnamon.

Browse more dinner party dessert recipes.

Nutrition: per serving

Calories: 349kcals
Fat: 20.5g (12.1g saturated)
Protein: 5.7g
Carbohydrates: 35g (30.1g sugars)
Fibre: nil
Salt: 0.3g

Nutrition: per serving

Calories: 349kcals
Fat: 20.5g (12.1g saturated)
Protein: 5.7g
Carbohydrates: 35g (30.1g sugars)
Fibre: nil
Salt: 0.3g

Save recipe

Save

Save recipe Print

Rate

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

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.
Stir through the ginger, 2 tbsp of the syrup and the cinnamon, then fold in half the crushed biscuits. Freeze until ready to serve.
Scoop the semifreddo into bowls and serve with the remaining crushed ginger biscuits and a drizzle of ginger syrup.