![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Cinnamon and ginger semifreddo
- Published: 31 Aug 11
- Updated: 18 Mar 24
This quick and easy semifreddo recipe uses ready-made ice cream mixed with stem ginger, biscuits and cinnamon.
![Cinnamon and ginger semifreddo](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/658777-1-eng-GB_cinnamon-and-ginger-semifreddo.jpg)
Browse more dinner party dessert recipes.
-
Serves 4
-
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
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/09/Sep24-footer-cover-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter