Ginger, chocolate and vanilla ice cream tart

accreditation
Francois Oberholster
Prep Time: 30 mins + freezing time
Servings: 20
Cooking Time:
Ingredients
  • 1.5l - chocolate ice cream, softened
  • 60ml - candied ginger, chopped
  • 125ml - dark chocolate chips
  • 60ml - candied citrus peel, chopped
  • 1.5l - vanilla ice cream, softened
  • 200g - ginger biscuits, crumbled
  • 125ml - chopped almonds
  • 2ml - ground cinnamon
  • 100ml - butter, melted
Method

Mix the biscuit crumbs and butter and press into a deep 22 x 30cm baking tray lined with baking paper. Bake for about 5-10 minutes at 180°C until it just starts to colour.


Spread the chocolate ice cream over the biscuit crust in an even layer. Place this in the freezer until frozen.


Mix the vanilla ice cream with the candied citrus, ginger, almonds and chocolate chips and spread this over the layer of chocolate ice cream. Place in the freezer until frozen. Cut into squares to serve.

 

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24