GINGER NUT ICE-CREAM WITH RHUBARB SAUCE
This ice-cream recipe is a re-freshing dessert or snack on a hot day. Any cookie, chocolate bar or honeycomb can be used in place of ginger nut biscuits= or you can add a dash of liquer to the ice-cream, if liked.
Provided by the.fashion.babe
Categories Frozen Desserts
Time 25m
Yield 4-6 ice-creams, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine ice-cream and ginger nuts well. Spoon back into ice-cream container. Freeze forr 3 hours or overnight until firm.
- In a small saucepp, combine rhubarb, juice and sugar. Bring to boil.Reduce heat and simmer for 4-5 minues until rhubarb is tender.
- Serve ice-cream topped with rhubarb.
Nutrition Facts : Calories 692.2, Fat 33.3, SaturatedFat 20.4, Cholesterol 132, Sodium 245.9, Carbohydrate 92.6, Fiber 4.4, Sugar 80.9, Protein 11.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love