Speedy ginger ice cream with chilli-chocolate sauce

Cool and lightly spiced this ice cream makes the perfect end to an Indian-themed supper

  • Prep:10 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 479
  • fat 30g
  • saturates 17g
  • carbs 50g
  • sugars 40g
  • fibre 2g
  • protein 6g
  • salt 0.24g


  • 75g stem ginger, finely chopped
  • 3 tbsp syrup from the ginger
  • 1l tub vanilla ice cream, softened
  • 300g dark chocolate, chopped
  • pinch chilli flakes
  • 200ml whole milk
  • 100ml double cream
  • 25g golden caster sugar
  • cones, to serve (optional)


Get ahead
Prepare the ice cream up to two days in advance and make the chilli-chocolate sauce the day before if you want to get ahead. Warm the sauce in the microwave before serving.


  1. Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.

  2. Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.

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