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Jamaican ice cream

  • 15 minutes
  • None
  • Freeze for 1 to 2 hours
  • 8
Jamaican ice cream

Close your eyes and drift off to the Caribbean...


  • 1 litre quality vanilla ice cream
  • ½ 250-gram packet ginger nut biscuits
  • grated rind and juice one orange
  • 2 tablespoons dark rum


  1. Take the ice cream from the freezer and allow to stand on the bench for 10 minutes to soften a little. Break up the ginger nut biscuits coarsely and place in a bowl with the orange rind, juice and rum. Toss to coat evenly. Turn the ice cream into a bowl and quickly work in the ginger nut biscuits to prevent softening the ice cream too much. Return quickly to the ice-cream container. Freeze for 1-2 hours before serving or until required.

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