Ice blocks, icy poles, popsicles, iced lollies, in cones or on a stick. If you are like us and spend most of your Christmas break trying to escape the heat and stay cool you don’t mind how your frozen treats are presented as long as they are icy cold. But if you live on the colder side of the planet, you are likely to serve your iced desserts with warm pudding or pie. Either way,we have you covered with two fabulous Gingerbread Ice Cream recipes – one is perfectly rich and indulgent (think served with warm Christmas pudding – yum!), the other more of a healthy frozen yoghurt…I’m saving that one for the kids!
However you like it, this Gingerbread Ice Cream is sure to nurture your festive spirit. The flavours of ginger and cinnamon are reminiscent of gingerbread men, with the ginger biscuit pieces providing a delightful texture. Both recipes are super easy to make, meaning they’re perfect for involving the kids in the kitchen.
No Churn Gingerbread Ice Cream
You will need:
- 600ml double cream
- Half a 397gm tin condensed milk
- 4 teaspoons mixed spice OR 2 teaspoons ground ginger and 2 teaspoons ground cinnamon
- 15 ginger biscuits – I used Arnotts Granita biscuits
To make:
1. Crush the biscuits into small pieces either in a food processor or in a zip lock bag with a rolling pin. (Your child will have more fun with the rolling pin method!)
2. Place the cream, condensed milk and spices into a large mixing bowl. Beat with an electric whisk (I used the whisk attachment on our hand mixer) or electric beater until the mixture is thick and quite stiff.
3. Stir through the biscuit crumbs until well combined.
4. Spoon the mixture into a large loaf tin. Cover with cling film and freeze.
Gingerbread Iced Yoghurt Pops
You will need:
- 10 ginger biscuits
- 250ml greek style creamy yoghurt
- 1 teaspoon mixed spice OR ½ teaspoon ground ginger and ½ teaspoon ground cinnamon
- 1 tablespoon brown sugar
To make:
1. Crush the biscuits into small pieces either in a food processor or in a zip lock bag with a rolling pin. (Your child will have more fun with the rolling pin method!)
2. Place the biscuit crumbs into a medium sized mixing bowl or a large jug. I would recommend using a bowl with a handle or a jug as it makes filling the moulds easier.
3. Add in the other ingredients.
4. Stir until evenly combined.
5. Pour into ice block moulds.
6. Freeze for at least 6 hours or preferably overnight.
Hints & tips:
- Although greek style yoghurt is thicker than normal yoghurt you should be able to spoon the mixture into the moulds once the other ingredients have been mixed into it. If you think the yoghurt mix is too thick add a small amount of milk. You could also substitute regular yoghurt.
Looking for more yummy Christmas treats? Here are some of our favourites;
The Best Ever Chocolate Peppermint Bark
Maree Mortimer is mum to 5 year old twin girls who love to cook. After working as a secondary Home Economics teacher and a teacher librarian in primary and secondary schools, she took time off to raise her daughters. Maree believes that as food and cooking are essential for a healthy life, parents need to be encouraged to cook with their children as much as possible. You'll often find her family spending time together in the kitchen - re-connecting over food and trying out new recipes and ingredients.
