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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

0 Ratings

Recipe by Yorvale and Bothams of Whitby

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Method

  1. Finely chop stem ginger.
  2. Place Shah biscuits in metal or plastic individual circular gateaux ring.
  3. Scoop ice cream into ring, press down and smooth top.
  4. If serving immediately sprinkle ginger on top, Place on serving plate, carefully remove the gateaux ring.
  5. 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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