Directions
- Leave the ice cream on the bench for an hour to soften.
Preheat the oven to 160ºC fan bake.
For the gingerbread, melt the butter, caster sugar and golden syrup in a pot. Leave to cool for 15 minutes. Once cool, whisk in your egg and lemon juice.
Put the flour, Ginger Spice and baking powder into a mixing bowl. Add the butter mixture and mix to form a soft, pliable dough. Add drops of warm water if needed.
Roll out on a lightly floured bench to 5mm thick. Cut into two rectangles 5mm bigger than a slice tray (20cm x 30cm) and place on baking trays.
Bake the gingerbread for 10 minutes until just cooked — it should pale up in colour and not be brown.
Meanwhile, for the filling, the ice cream should be soft enough to easily stir but still has structure. Add in the Can’t Catch Me, fold through the ice cream, and return to the freezer till the gingerbread is cool.
Once the gingerbread has cooled down, put one piece into a lined slice tray. Spoon over the ice cream mixture and place the second piece on top.
Put in the freezer overnight until ice cream has refrozen.
For the dip, add the chocolate and coconut oil to a microwave-safe bowl and and melt in 30-second bursts, stirring between each burst.
Cut the ice cream slab into 12 fingers, 5cm x 12cm, put on a baking paper-lined tray and put back in the freezer. It’s important to work quickly and next to the freezer at this point.
Dip one at a time into the chocolate dip and put back into the freezer.
Wrap in pieces of parchment paper with thyme sprigs, if desired.
Recipe Note
You could use Biscoff or gingernut biscuits as a faster alternative to baking gingerbread sheets.
