Cinnamon and ginger semifreddo

Cinnamon and ginger semifreddo
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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.

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