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."
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
4-6 ice-creams
- Serves:
- 4-6
ingredients
- 2 liters vanilla ice cream, softened
- 250 g ginger nut biscuits, roughly crushed
- 500 g rhubarb, cuts
- 1⁄2 cup apple juice
- 1⁄4 cup sugar
directions
- 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.
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RECIPE SUBMITTED BY
My name is Kaylah and I am 12 years old and passionnte aboutmy cooking, i enjoy cooking desserts, pastrys ( i cant spell :P) , pastas, and many more but anything sweet appeals to me. I am an Auzzie so i love BBQ's and even though i am australian one of my role models are Jamie Oliver, wish i could meet him (: but i sat down one day just reading his cookbooks, sooo interesting with his teqnichues that i was sitting there for hours! =] anyways thats me .. ~*~*~*~
