Ginger ice cream bombes
Published: November 11, 2016 at 12:18 PM
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Serves 8
Easy
Total time: 30 mins
plus freezing
0 reviews
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These smooth ice cream puds are topped with seasonal crystalized ginger. Festive and sweet, they're a quick and easy way to up your pudding game
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Try these ginger ice cream bombes, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas. Now try our nutmeg ice cream and more ice cream cake recipes.
Ingredients
Nutrition
-
1 litre vanilla ice cream
-
vegetable oil
for the moulds
-
175g ginger nut biscuits
-
75g butter
melted
-
3 stem ginger
finely grated, plus syrup from the jar
-
crystallised ginger
to serve
Nutrition: per serving
- kcal399
- fat21.4g
- saturates13g
- carbs46g
- sugars36.8g
- fibre0.8g
- protein5.2g
- salt0.6g
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Method
-
step 1
Remove the ice cream from the freezer for 10 minutes to soften. Lightly oil 8 x 150ml freezable pudding moulds and line with a few sheets of clingfilm, smoothing it out so it doesn’t crease the bombes too much when you tip them out.
-
step 2
Whizz the biscuits to crumbs in a food processor, add the melted butter and briefly whizz again.
-
step 3
Fold the stem ginger and 2 tbsp syrup into the ice cream in a large bowl, and divide the mix between the moulds, leaving 1/2cm space at the top.
-
step 4
Spoon over a layer of the buttery biscuit crumbs, and smooth over with the back of a spoon to pack it in.
-
step 5
Cover with more clingfilm and freeze until solid (about 3 hours). To serve, turn the bombes out of the moulds and top with a few pieces of crystalized ginger, and a drizzle more ginger syrup, if you like.
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