Blueberry And Ginger Ice Cream Bars | DonalSkehan.com
  • summer

Blueberry And Ginger Ice Cream Bars

August 26

A stunning treat and quick fix solution to your sweet tooth’s cravings.

  • serves Serves 15
  • time


  1. 1. Grease and line the bottom and sides of a 18cm tin with non-stick parchment. In a food processor blitz the toasted nuts and ginger biscuits to a fine crumb. Melt the butter in a medium sized bowl and add the crumb to this, mix until it comes together. Spoon the crumbs firmly into the lined tin and set aside in the fridge for 20 minutes to firm up.
  2. 2. Blitz the ice cream, condensed milk and frozen blueberries in a food processor until smooth. Pour this ice cream mixture over the biscuit base and put in the freezer for about 6 hours or until firm.
  3. 3. When ready to serve, remove from the tin Slice in 5 long bars, then divide each bar in 3 to give you 15 in total. Scatter with the remaining blueberries, drizzle over the white chocolate and serve.


75g almonds, toasted

250g ginger biscuits

100g unsalted butter, melted

750ml vanilla ice cream 

100ml condensed milk

125g frozen blueberries

To serve: 

125g blueberries

100g white chocolate, melted