chocolate, orange and ginger

I’ve never really been a fan of the ice cream sandwich. Too much fanfare and cross-pollination for my liking. The promise is big, but the delivery rarely is. Give me a good old fashioned biscuit and a cup of tea any day.

Or so I thought… however now is the part that I admit that I was wrong. I have three words for you: chocolate; orange; ginger. ‘Nuff said.


Homemade ginger shortbread. Orange marmalade icecream. Velvety dark chocolate. Easy. Peasy. Delicious. Have I convinced you yet?
Get to it.


Chocolate, orange & ginger ice cream sandwiches

(makes 8)

1L vanilla ice cream
3 tbsp orange marmalade

125g unsalted butter
50g caster sugar
125g plain flour
60g cornflour
3 tbsp finely chopped crystalised ginger

100g dark chocolate

Leave ice cream out of the freezer to soften whilst you make the shortbread dough.

To make dough, beat butter and sugar together until light and fluffy.

In a small bowl combine flour, corn flour and ginger and whisk to combine. Add flour mixture to butter and sugar and mix until just combined. 

Tip onto a lightly floured surface and bring together to form a dough. Shape into a disk,  wrap in plastic and chill for 1/2 hour or so until dough is firm and workable.

Whilst dough is chilling, prepare marmalade ice cream. 

Line a small deep baking tray or tupperware container (approx 28 x 15 cm) with baking parchment. Pour in softened ice cream and spread into an even layer. Dot marmalade evenly around tray and swirl to combine slightly. Smooth surface and return to freezer to firm up.

On a lightly floured surface, roll dough to approx. 5mm thickness. Using a 6.5cm round cutter, cut 16 biscuits (you might need to re-roll the dough a few times to get 16).

Place biscuits onto 2 lined baking trays and place in the fridge for 1/2hr to chill. Meanwhile preheat oven to 180 (160 fan forced).

Bake biscuits for 15 -18 minutes, or until light golden in colour. Cool on tray.

When biscuits are cool, arrange in pairs according to size, ready for sandwiching with ice cream. 

Remove ice cream from tray and using biscuit cutter dipped in hot water, cut 8 rounds of ice cream. Sandwich each round between 2 biscuits and return to the freezer to chill for an hour or so before coating in chocolate. 

Melt chocolate in a small deep bowl (or tea cup, just make sure biscuits will fit in). Dip ice cream sandwiches in chocolate, coating 1/2 the biscuit. 

Serve immediately, or return to freezer on a parchment lined tray until ready to serve (or to save for emergency desserts!). 


images © tilly pamment 2016
This entry was published on October 28, 2016 at 3:58 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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