Speedy ginger ice cream with chilli-chocolate sauce

Speedy ginger ice cream with chilli-chocolate sauce

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(1 ratings)

Prep: 10 mins Cook: 10 mins


Serves 8
Cool and lightly spiced this ice cream makes the perfect end to an Indian-themed supper

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal479
  • fat30g
  • saturates17g
  • carbs50g
  • sugars40g
  • fibre2g
  • protein6g
  • salt0.24g


  • 75g stem ginger, finely chopped
  • 3 tbsp syrup from the ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1l tub vanilla ice cream, softened

For the chilli-chocolate sauce

  • 300g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • pinch chilli flakes
  • 200ml whole milk
  • 100ml double cream
  • 25g golden caster sugar
  • cones, to serve (optional)


  1. Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.

  2. Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.

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Comments, questions and tips

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3rd Apr, 2012
This sounds really yummy! Will try it over the coming weekend
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