Name: Ginger, chocolate and vanilla ice cream tart
Prep time: 30 min
Total time: 30 min
Yield: 20 servings
Cuisine: Cold
Ingredients: 200 g ginger biscuits crumbled; 100 ml butter melted; 1.5 l ice cream chocolate; 1.5 l ice cream vanilla, softened; 60 ml mixed citrus peel chopped; 60 ml ginger candied, chopped; 125 ml almonds chopped; 125 ml dark chocolate chips; 2 ml cinnamon ground

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Ingredients (9)

200 g	ginger biscuits — crumbled
100 ml	butter — melted
1.5 l	ice cream — chocolate
1.5 l	ice cream — vanilla, softened
60 ml	mixed citrus peel — chopped
60 ml	ginger — candied, chopped
125 ml	almonds — chopped
125 ml	dark chocolate — chips
2 ml	cinnamon — ground

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Method:

Mix the biscuit crumbs and butter and press into a deep 22 x 30cm baking tray lined with baking paper. Bake for about 5-10 minutes at 180°C until it just starts to colour.

Spread the chocolate ice cream over the biscuit crust in an even layer. Place this in the freezer until frozen.

Mix the vanilla ice cream with the candied citrus, ginger, almonds and chocolate chips and spread this over the layer of chocolate ice cream. Place in the freezer until frozen. Cut into squares to serve.

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