Cinnamon and ginger semifreddo
- Published: 31 Aug 11
- Updated: 23 Oct 24
This quick and easy semifreddo recipe uses ready-made ice cream mixed with stem ginger, biscuits and cinnamon.
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Serves 4
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Takes 5 minutes to make, plus softening and refreezing
Ingredients
- 1 litre good-quality vanilla ice cream
- 4 pieces of stem ginger, plus 4 tbsp of the syrup
- 2 tsp ground cinnamon
- 100g ginger biscuits, roughly crushed
Method
- Take the ice cream out of the freezer and soften at room temperature for 10 minutes. Meanwhile, roughly chop the stem ginger. Pulse the ice cream briefly in a food processor to soften it further.
- Stir through the ginger, 2 tbsp of the syrup and the cinnamon, then fold in half the crushed biscuits. Freeze until ready to serve.
- Scoop the semifreddo into bowls and serve with the remaining crushed ginger biscuits and a drizzle of ginger syrup.
- Recipe from September 2011 Issue
Nutrition
- Calories
- 349kcals
- Fat
- 20.5g (12.1g saturated)
- Protein
- 5.7g
- Carbohydrates
- 35g (30.1g sugars)
- Fibre
- nil
- Salt
- 0.3g
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