Details page sections

Desserts

Golden Syrup and Gingernut Ice Cream

Name: Golden Syrup and Gingernut Ice Cream
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: 150g gingernut biscuits; 500ml cream; 2 Tbsp Chelsea Icing Sugar; 200g full fat cream cheese, at room temperature; 395g can sweetened condensed milk; 1 tsp vanilla extract; ½ tsp ground ginger; ⅓ cup Chelsea Golden Syrup (120g)

Preparation

15 mins

Bake

15 mins

Difficulty

Moderate

Servings

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

150g gingernut biscuits
500ml cream
2 Tbsp Chelsea Icing Sugar
200g full fat cream cheese, at room temperature
395g can sweetened condensed milk
1 tsp vanilla extract
½ tsp ground ginger
⅓ cup Chelsea Golden Syrup (120g)

Reviews

What did you think of this recipe?

Method

Place biscuits in a clean resealable bag and bash with a rolling pin until roughly chopped. You could also do this in a food processor - don't over process as you want biscuit chunks rather than crumbs.

In the large bowl of a stand mixer (or use a handheld electric beater), whip cream and icing sugar until the cream just forms stiff peaks. Remove into another bowl.

Add cream cheese to stand mixer bowl (don't worry about cleaning it out) and beat until smooth. With the mixer on low, gradually add condensed milk, vanilla extract and ginger, then increase speed to medium and mix until well combined.

Use a spatula to fold whipped cream into the cream cheese mixture. Spoon half of the mixture into a large freezer-safe airtight container. Drizzle with half of the golden syrup and biscuits. Top with remaining ice cream mixture, and most of the remaining golden syrup and biscuits. Use a knife to gently swirl in.

Drizzle remaining golden syrup over the top and sprinkle with the last of the biscuits. Freeze for at least 6 hours before serving.