Speedy Ginger Ice Cream with Chilli-Chocolate Sauce Recipe
Introduction
This speedy ginger ice cream with chilli-chocolate sauce combines spicy, sweet, and creamy flavors for a delightful dessert experience. The warm, slightly fiery sauce pairs beautifully with the cool, gingery ice cream, making it perfect for impressing guests or treating yourself.
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)
Instructions
- Step 1: Stir the finely chopped stem ginger and its syrup into the softened vanilla ice cream until well combined. Return the ice cream to the freezer and let it firm up for at least 1 hour.
- Step 2: Place the chopped dark chocolate and a pinch of chilli flakes into a large bowl. In a small saucepan, bring the whole milk, double cream, and golden caster sugar to a boil. Remove from heat and pour the hot mixture over the chocolate.
- Step 3: Let the mixture stand for 2 minutes to allow the chocolate to melt, then whisk until smooth and glossy.
- Step 4: Serve the warm chilli-chocolate sauce drizzled over a scoop of the ginger ice cream. Optionally, serve with cones for a fun presentation.
Tips & Variations
- Prepare the ice cream up to two days ahead and the chilli-chocolate sauce the day before. Just warm the sauce gently in the microwave before serving for convenience.
- Adjust the amount of chilli flakes to suit your preferred spice level.
- For a dairy-free option, try using coconut cream and a dairy-free chocolate.
Storage
Store the ginger ice cream covered in the freezer for up to two days to maintain freshness. Keep the chilli-chocolate sauce refrigerated in an airtight container for up to two days; reheat gently before serving. This dessert is best enjoyed fresh for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh ginger instead of stem ginger?
Fresh ginger has a sharper, more pungent flavor and lacks the sweetness of stem ginger preserved in syrup. For best results, stick to stem ginger to maintain the dessert’s balance of sweet and spicy.
What can I do if I don’t have double cream?
You can substitute double cream with heavy cream or a mixture of milk and butter to achieve a similar richness in the sauce, though the texture may be slightly lighter.
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Speedy Ginger Ice Cream with Chilli-Chocolate Sauce Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
This speedy ginger ice cream with chilli-chocolate sauce is a delightful dessert that combines the warming spice of stem ginger with creamy vanilla ice cream, topped with a rich, spicy chocolate sauce. The zing of chilli flakes in the sauce perfectly complements the sweet and spicy ginger-infused ice cream, creating a beautifully balanced and indulgent treat that can be prepared ahead of time for convenience.
Ingredients
Ginger Ice Cream
- 75g stem ginger, finely chopped
- 3 tbsp syrup from the ginger
- 1 litre tub vanilla ice cream, softened
Chilli-Chocolate Sauce
- 300g dark chocolate, chopped
- Pinch chilli flakes
- 200ml whole milk
- 100ml double cream
- 25g golden caster sugar
To Serve (optional)
- Ice cream cones
Instructions
- Prepare the Ginger Ice Cream: Stir the finely chopped stem ginger and its syrup thoroughly through the softened vanilla ice cream until well combined. This infuses the ice cream with a warm, spicy-sweet ginger flavor.
- Freeze the Ice Cream: Return the ginger-ice cream mixture to the freezer and allow it to firm up for at least 1 hour, ensuring it is nicely set before serving.
- Make the Chilli-Chocolate Sauce: Place the chopped dark chocolate and a pinch of chilli flakes into a large heatproof bowl. In a saucepan, bring the whole milk, double cream, and golden caster sugar to a boil over medium heat, stirring to dissolve the sugar.
- Combine Sauce Ingredients: Remove the milk mixture from the heat and pour it over the chopped chocolate and chilli in the bowl. Allow it to stand for 2 minutes to soften the chocolate, then whisk vigorously until the mixture is smooth and the chocolate is completely melted, creating a rich, spicy sauce.
- Serve: Spoon warm chilli-chocolate sauce over scoops of the ginger ice cream. Serve immediately, optionally with cones for a fun presentation.
Notes
- You can prepare the ginger ice cream up to two days in advance; store it in the freezer to maintain freshness.
- The chilli-chocolate sauce can be made the day before and gently warmed in the microwave just before serving.
- Adjust the amount of chilli flakes according to your heat preference to make the sauce milder or spicier.
- Using softened ice cream helps to evenly mix in the stem ginger and syrup for better flavor distribution.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: ginger ice cream, chilli chocolate sauce, easy dessert, spicy ice cream, vanilla ice cream, quick dessert, homemade ice cream
