Honey ripple ice cream

Wild Honey Ripple
Average rating: 3 out of 5 star rating

Woman's Weekly recipe Spice up vanilla ice cream and stir in honey and crunchy ginger biscuits for a quick and easy dessert.

  • Serves: 6

Ingredients

Woman's Weekly cookery editor Sue McMahon says: If you prefer the biscuits with a coarse texture, put them in a bag and just bash them with your fist rather than with a rolling pin.

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  • 500mltub vanilla ice cream (we used
  • Green and Black's Organic Vanilla)
  • 100g (3½oz) ginger thins, or your favourite ginger biscuits
  • 2 preserved stem gingers, cut into small pieces
  • 100g (3½oz) wild honey

Method

  1. Soften the ice cream in a large bowl. Crumble in the biscuits with your
  2. hands and add the stem ginger. Drizzle the honey over and swirl through the ice cream.
  3. 2 Refreeze the ice cream. Serve in scoops in chilled bowls. Put in a freezer container, seal and label. Eat within 14 days.

By Feature: Kate Moseley. Photos: Simon Pask and Chris Alack. Props stylist: Sue Radcliffe.

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Nutritional information per portion

  • Calories 291(kcal)
  • Fat 10.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/recipes/368563/Honey-ripple-ice-cream