Lemon and Ginger Ice Cream Cake
A light yet tangy cake accompanied by delicious Yorvale ice cream to make a scrumptious end to any meal.
Serves: 4 | Difficulty: Easy
Method
- Finely chop stem ginger.
- Place Shah biscuits in metal or plastic individual circular gateaux ring.
- Scoop ice cream into ring, press down and smooth top.
- If serving immediately sprinkle ginger on top, Place on serving plate, carefully remove the gateaux ring.
- Drizzle ginger syrup on plate.
If you wish to serve later, place ice cream in freezer after stage 3.
When ready to serve, remove from freezer. Run a warmed knife around the inside of the gateau mould, place on serving plate and dress with ginger and syrup.
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Ingredients
- 1 × 500ml tub of Yorvale Yorkshire Lemon Curd Ice Cream
- 4 Shah Ginger Biscuits by Bothams of Whitby
- Stem ginger in syrup
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