Ginger Ice Cream Cookie Stack – a delicious recipe with eggs, caster sugar, double cream, ginger, ginger syrup, ginger cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk the eggs and sugar together in a large bowl.
2
In another bowl whip the cream until soft peaks form.
3
Fold the whipped cream into the egg and sugar mixture.
4
Add the chopped ginger and ginger syrup and gently combine.
5
Pour into a suitable freezer container and freeze for 24 hours.
6
Gently stir the ice cream after approximately 2 hours to ensure even distribution of the ginger pieces. Repeat this process after a further 1 hour freezing time.
7
When the ice cream is ready remove from the freezer and allow to soften slightly.
8
To serve:-
9
Place one cookie on a serving plate and top with a scoop of ice cream.
10
Put another cookie on top and then another scoop of ice cream.
11
Finish with another cookie to
12
Form a stack.
13
Decorate with a swirl of cream/ice cream and finely shredded ginger.
714
kcal
Calories
49
g
Fat
57
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 large eggs, 6 tablespoons caster sugar, 1 7/8 cups double cream, 6 pieces stem ginger Opies, finely cut, and more.
Yes, Ginger Ice Cream Cookie Stack falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
