Ginger Ice Cream Cookie Stack
Member recipe

Ginger Ice Cream Cookie Stack

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Serves 1 - 1 Batch

Made with only the finest young stem ginger harvested in southern China and carefully preserved in sugar syrup.

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  • 3 large eggs
  • 45 grams caster sugar
  • 450 ml double cream
  • 6 pieces Opies stem ginger - finely cut
  • 5 tablespoons ginger syrup
  • Homemade or shop bought ginger cookies
  • Double cream
  • Shredded ginger


    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:- Place one cookie on a serving plate and top with a scoop of ice cream.
    9. Put another cookie on top and then another scoop of ice cream.
    10. Finish with another cookie to Form a stack. Decorate with a swirl of cream/ice cream and finely shredded ginger.

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