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The frozen ginger ice cream desserts unmolded onto a plate on the white marble countertop, garnished with crystallized ginger and drizzled with ginger syrup for an elegant presentation.

Ginger ice cream bombes Recipe

These indulgent Ginger Ice Cream Bombes are layered with buttery ginger biscuit crumbs and creamy ice cream infused with stem ginger and syrup. A delightful frozen treat with a zesty, gingery finish!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine British
Servings 1
Calories 443 kcal

Equipment

  • 8 x 150ml freezable pudding moulds
  • Clingfilm
  • Food processor
  • Spoon for smoothing
  • Freezer

Ingredients
  

  • 1 litre vanilla ice cream
  • vegetable oil
  • for the moulds
  • 175 g ginger nut biscuits
  • 75 g butter
  • melted
  • 3 stem ginger
  • finely grated plus syrup from the jar
  • crystallised ginger

Instructions
 

Prepare Moulds:

  • Oil the pudding moulds lightly and line them with clingfilm. Set aside.
    Pudding moulds on a white marble countertop, lightly oiled and lined with clingfilm, ready for the ginger ice cream mixture.

Crumb the Biscuits:

  • Process the ginger nut biscuits into crumbs, then mix in the melted butter.
    A bowl on the white marble countertop containing ginger nut biscuits being mixed with melted butter to form a crumbly base.

Mix Ice Cream:

  • Gently fold stem ginger and 2 tbsp ginger syrup into the softened vanilla ice cream.
    Softened vanilla ice cream in a mixing bowl on the white marble countertop, gently folded with grated stem ginger and ginger syrup for a spiced and creamy blend.

Fill Moulds:

  • Spoon the ice cream mixture into the prepared moulds, leaving a small gap at the top.
    Prepared pudding moulds on the white marble countertop being filled with the ginger-infused ice cream mixture, leaving a small gap at the top.
  • Top with the biscuit crumbs and press down.
    The biscuit crumb mixture being pressed onto the top of the ice cream in the moulds on the white marble countertop, forming a firm base.

Freeze:

  • Cover with clingfilm and freeze for about 3 hours until solid.
    The filled moulds, covered and placed on the white marble countertop, ready to be moved to the freezer to set for 3 hours.
  • Before serving, top with crystallized ginger and drizzle with extra ginger syrup.
    The frozen ginger ice cream desserts unmolded onto a plate on the white marble countertop, garnished with crystallized ginger and drizzled with ginger syrup for an elegant presentation.