Garden fresh strawberries, ginger root, rum and ginger crisps, layered between scoops of classic vanilla ice cream for a yummy and fast summertime dessert.
Course Dessert
Cuisine American
Keyword Strawberry Ginger Ice Cream Bowls
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Equipment
4 Small Serving Bowls
Ice Cream Scooper
Box Grater
Ingredients
10ozVanilla Ice Cream
1pintFresh strawberries
1tbspFresh Ginger root grated
3tbspRum
1tbspPowdered sugar or honey
1/2cupGinger cookies smashed
Instructions
Remove 3 plump strawberries from the pint and macerate (crush), in a medium-size bowl, with the back of a fork. Add the grated ginger root, rum and sugar. Whisk and set aside.
Remove the tops from the the strawberries, saving the largest strawberry to get 4 long slices from, for garnish. Cut the strawberries into bite size pieces and toss them into the ginger/rum liquid. Marinate in the fridge until ready to serve. *See notes.
Place the cookies in a zip baggie and smash them with a meat tenderizer or the bottom of a small pot. Leave some chunky pieces. Set aside.
When ready to serve, place a small scoop of ice cream in each bowl, followed by a sprinkle of smashed cookies, a spoon of strawberries, a little drizzle, and then repeat again until the bowl is sufficiently layered with all the goodies. Place a slice of strawberry on top and serve.
Video
Notes
Ice cream is often difficult to scoop, straight out of the freezer, so I find setting the ice cream in the fridge for about 30 minutes before serving makes scooping easy.
As the strawberries marinate in the drizzle mixture, more strawberry juice will extract from the strawberries, providing plenty of drizzle.