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Gingernut Ice Cream

The Next Kiwi Classic!

By Miss B

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Kiwi Classic or Kiwi Fab

Griffin’s Gingernut biscuits are a Kiwi Classic because:

They are one of Griffin’s oldest and best selling biscuits.

• If we placed all the Griffin’s biscuits eaten every year side-by-side, they would encircle the earth one and a quarter times at the equator.

• Kiwis dunk, nibble and chomp their way through 107 million Gingernuts every year. That is 293,000 every day, 203 every minute and more than three Gingernuts eaten in New Zealand every second.

• If all the Griffin’s Gingernuts eaten each year were stacked flat, one on top of each other, the height of the stack would be equivalent to almost 3,000 Auckland Sky Towers (the Sky Tower is 328m high) or 257 Mt Cooks (Mt Cook is 3,745m high).

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Gingernut Ice Cream Recipe

WHAT YOU NEED:

  • 2 cups (500ml cream
  • 400g can (approx) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 crushed gingernut biscuits (500ml container)
  • Electric beaters
  • 500ml -1L plastic container

WHAT TO DO:

  1. P the cream into a bowlour.
  2. Whip cream until just stiff, do not over mix.
  3. Fold the sweetened condensed milk and vanilla into the cream.
  4. Split the mixture evening between groups.
  5. Fold in crushed gingernut biscuits.
  6. Spoon into a plastic container, seal with a lid and freeze until firm.