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Gingerbread ice-cream cake
Gingerbread ice-cream cake
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Prep Time:
375 minutes
Cook Time:
Total Time:
375 minutes
Make ahead gingerbread ice-cream cake for optimal layer setting.
Ingredients:
  • 2 chai & vanilla scented tea bags
  • 2 x 500g Gingerbread Ice-cream
  • 80ml caramel topping
  • 80ml dessert sauce
  • 12 savoiardi (sponge finger biscuits)
  • Caramel popcorn, to decorate
  • Mini gingerbread men, to decorate (see notes)
Instructions:
  • In a heatproof bowl, steep the tea bags in 2 cups (500ml) boiling water for 5 minutes to infuse. Remove and discard the tea bags, then let the tea cool for 10 minutes.
  • Prepare a loaf pan measuring 11cm x 24cm by lining it with plastic wrap, letting the edges hang over the sides.
  • Spread half of the ice-cream onto the base of the lined pan, ensuring a smooth surface. Top it with one-third of the salted caramel topping and one-third of the chocolate fudge topping. Dip half of the biscuits into the tea, place them over the ice-cream. Repeat the layering process with the remaining ice-cream, half of the remaining salted caramel topping, half of the remaining chocolate fudge topping, and the rest of the biscuits. Cover the pan and freeze for at least 6 hours or overnight.
  • Carefully invert the cake onto a serving plate. Garnish with caramel popcorn and gingerbread men. Finish with a drizzle of the remaining salted caramel topping and chocolate fudge topping. Serve promptly to enjoy at its best.

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