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.