Our Products


Home / Gingerbread Ice cream Sandwich

Gingerbread Ice cream Sandwich

Gingerbread Ice cream Sandwich

  • Cooking Time
  • Difficulty
  • Serves

Recipe by Grace Stevens


• 125g butter
• 125ml Selati brown sugar
• 1 egg yolk
• 500ml cake flour
• 5ml bicarb
• 10ml ground ginger
• 5ml ground cinnamon
• 3ml ground cloves
• 50ml golden syrup
• 40ml water

Lemon Curd:
• 250ml Selati castor snow
• 70g butter
• 2 whole eggs
• 2 egg yolks
• 160ml lemon juice
• 5ml lemon zest
• Vanilla ice cream to serve


• Preheat oven to 180ºC and grease two baking trays.
• Cream butter and sugar until light and fluffy
• Add egg yolk and beat well.
• Sift dry ingredients together and add, with syrup to butter. Mix in enough water to make a stiff dough.
• Roll out dough on a floured surface and cut out circles of dough about 7cm in diameter. Use a glass or a fluted scone cutter.
• Place onto baking tray and bake for 10 minutes
• Allow to cool on a wire rack.

Lemon Curd:
• Beat the sugar and butter with an electric beater for 2 minutes
• Slowly add the eggs and yolks, continue to beat for another minute
• Mix in the lemon juice and zest. The mixture will curdle, don’t worry about this.
• Pour the mixture into a medium saucepan and cook on a medium heat, stirring constantly. The mixture will thicken, don’t let it boil.
• Allow to cool completely.

To Serve:
• Scoop a ball of vanilla ice cream and with a teaspoon, hollow out the centre.
• Place a teaspoon of curd into the hollowed-out space and sandwich the ice cream between two gingerbread biscuits.
• Serve immediately.