Photo: Ian Dooley
Ginger Ice Cream Cookie Stack
11 ingredients
Makes 1 batch
openrecipes
Made with only the finest young stem ginger harvested in southern China and carefully preserved in sugar syrup.
Estimated Nutrition (whole recipe, rough)
231
Calories
7g
Protein
16g
Fat
14g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- GINGER ICE CREAM
- 3 large eggs
- 45 grams caster sugar
- 450 ml double cream
- 6 pieces Opies stem ginger - finely cut
- 5 tablespoons ginger syrup
- COOKIES
- Homemade or shop bought ginger cookies
- TO DECORATE:
- Double cream
- Shredded ginger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes