Speedy Ginger Ice Cream with Chilli-Chocolate Sauce Recipe
Introduction
This speedy ginger ice cream with chilli-chocolate sauce is a delightful combination of spicy, sweet, and creamy flavors. It’s perfect for a quick dessert that feels special and indulgent. Ready in just a little time, it’s sure to impress your guests or satisfy a last-minute craving.
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 chopped ginger and its syrup through the softened vanilla ice cream until fully combined.
- Step 2: Return the ice cream to the freezer and let it firm up for at least 1 hour before serving.
- Step 3: Place the chopped dark chocolate and chilli flakes in a large heatproof bowl.
- Step 4: In a saucepan, bring the whole milk, double cream, and golden caster sugar to a boil. Remove from heat immediately once boiling.
- Step 5: Pour the hot milk mixture over the chocolate and chilli in the bowl. Let it stand for 2 minutes to soften the chocolate.
- Step 6: Whisk the mixture until smooth and all the chocolate has melted into a rich sauce.
- Step 7: Serve the warm chilli-chocolate sauce alongside scoops of the ginger ice cream. Add cones if desired.
Tips & Variations
- Prepare the ice cream mixture up to two days in advance and make the chilli-chocolate sauce the day before to save time. Warm the sauce gently in the microwave before serving.
- Adjust the amount of chilli flakes according to your heat preference for a milder or spicier sauce.
- For extra texture, sprinkle toasted nuts or crystallized ginger pieces on top before serving.
Storage
Store the ginger ice cream in an airtight container in the freezer for up to 2 days for best flavor. The chilli-chocolate sauce can be kept in the refrigerator for up to 3 days; warm gently before serving. Once heated, consume the sauce promptly for best texture and taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh ginger instead of stem ginger?
Stem ginger in syrup provides both sweetness and softness that fresh ginger lacks. Using fresh ginger may result in a spicier, less sweet ice cream and a different texture. If substituting, use fresh ginger sparingly and add a sweetener like honey or sugar to balance the flavor.
What can I use if I don’t have double cream?
You can substitute double cream with heavy cream or a mixture of milk and butter to replicate the richness. Keep in mind the sauce may be slightly less creamy but will still be delicious with dark chocolate and chilli.
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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 and easy-to-make dessert combining sharp, spicy ginger-infused ice cream with a rich, warming chilli-chocolate sauce. Perfect for impressing guests or enjoying a comforting treat, this recipe blends the sweetness of vanilla ice cream with the heat of chilli flakes and the zing of stem ginger, all brought together with a smooth, creamy chocolate sauce.
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
- Cones (optional)
Instructions
- Prepare the Ginger Ice Cream: Stir the finely chopped stem ginger and 3 tablespoons of its syrup thoroughly through the softened vanilla ice cream until well combined. This will infuse the ice cream with a spicy, sweet ginger flavor. Return the ice cream to the freezer and allow it to firm up for at least 1 hour.
- 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. Once boiling, immediately remove from heat and pour the hot mixture over the chocolate and chilli flakes. Let it stand for 2 minutes to allow the chocolate to soften, then whisk vigorously until the sauce is smooth and the chocolate is fully melted.
- Serve: Serve the warm chilli-chocolate sauce over scoops of the ginger ice cream. Optionally, serve with cones on the side for an added crunch and presentation. For best flavor, warm the sauce gently in the microwave if prepared in advance.
Notes
- You can prepare the ginger ice cream up to two days ahead to allow the flavors to develop further.
- Make the chilli-chocolate sauce a day in advance and gently warm it in the microwave before serving.
- The spicy chilli flakes add a subtle heat, so adjust the quantity to suit your taste preference.
- Serving the ice cream with cones provides a fun texture contrast but is entirely optional.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: ginger ice cream, chilli chocolate sauce, easy dessert, spicy ice cream, chocolate sauce, quick recipe
