Serve this cooling finish with crisp cookies, summer-fresh berries or sliced mangoes or other tropical fruit.
- Portion size 4 servings
Let 2 cups (500 mL) vanilla ice cream stand at room temperature for about 20 minutes or until softened slightly. Stir in 2 tbsp (25 mL) chopped candied ginger.
Freeze for about 1 hour or until hard, or for up to 24 hours.
Spoon into dishes and top each with a little more chopped candied ginger if desired.