Gingerbread Ice Cream
This gingerbread ice cream uses ready made custard as a base which makes homemade ice cream a quick and easy dessert. All you need is an ice cream maker and a few minutes to mix up the ingredients.
Servings 2
Calories 297kcal
Equipment
Ingredients
- 200 ml custard
- 45 ml gingerbread syrup
- ¼ teaspoon ground ginger
- 30 g gingerbread biscuits crushed
Instructions
- Mix the custard, syrup and ground ginger together in a jug
- Turn the ice cream maker on and then pour in the custard.
- Let it churn for about 20 minutes.
- If you want, pour in some of the crushed ginger biscuits a couple of minutes before switching off the ice cream maker.
- Eat it straightaway as soft scoop or put in a freezer-proof container for about 2 hours to firm up a bit more.
- If you haven't added the crushed ginger biscuits to the ice cream, sprinkle some on top when serving instead.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 297kcal | Carbohydrates: 56g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 61mg | Sodium: 196mg | Potassium: 296mg | Fiber: 1g | Sugar: 33g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 182mg | Iron: 2mg