Gingery Ice Cream

Author: Canadian Living

Serve this cooling finish with crisp cookies, summer-fresh berries or sliced mangoes or other tropical fruit.

  • Portion size 4 servings

Ingredients

Method

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.

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Baking & Desserts

Gingery Ice Cream

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