Honey ripple ice cream recipe

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Nutrition per portion

Calories 291 kCal 15%
Fat 10g 14%
  -  Saturates 6gg 30%

Spice up vanilla ice cream and stir in honey and crunchy ginger biscuits for a quick and easy dessert.


  • 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


  • Soften the ice cream in a large bowl. Crumble in the biscuits with your

  • hands and add the stem ginger. Drizzle the honey over and swirl through the ice cream.

  • 2 Refreeze the ice cream. Serve in scoops in chilled bowls. Put in a freezer container, seal and label. Eat within 14 days.

Top tip for making Honey ripple ice cream

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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