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How to make

Ginger Biscuit Ice Cream Sarnies

Ginger Biscuit Ice Cream by Flora Shedden

Recipe by:

Flora Shedden

Ice cream sandwiches are one of the best ways to show off a really great ice cream.
Prep time
30 minutes
Cook time
30 minutes


  • 75g Graham's unsalted butter
  • 75g soft brown sugar
  • 75g golden syrup
  • 100g self raising flour
  • 150g plain flour
  • 5-10g ground ginger (depending on how spiced you like your biscuits)
  • 1 tub Graham's salted caramel ice cream

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There is something quite childish and naughty about ice cream sandwiches, and nobody ever says no to one! I love these biscuits with the salted caramel as they have spice from the ginger and a cooling sweetness from the ice cream – a perfect match.

Step 1

Preheat the oven to 180c. Melt the butter, sugar and syrup together until fully combined. Add the flours and ginger and stir well.

Step 2

Whilst the dough is still hot, use wet hands to form small balls.

Step 3

Place well apart on a lined baking tray and press down well to flatten the balls of dough. Bake for 10-12 minutes. Repeat if necessary.

Step 4

Once fully cooled, make sandwiches by placing a scoop of the ice cream on one ginger biscuit and then topping it with a second.


Top Tip:

If you want to make the sarnies up in advance of serving them then you can place them in the freezer on a tray. Don’t keep them in the freezer for any longer than 3 hours though as this will affect the texture of the biscuit. 

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