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

Ingredients

  • 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)

Tip

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.
MPU 2

Method

  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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