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    Vanilla Ice cream with Lychees and New Year Cookies

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    Vanilla Ice cream with Lychees and New Year Cookies

    Make the cookies in advance and assemble on the day.

    • Preparation time: 30 minutes, plus 2 hours chilling
    • Cooking time: 20 minutes
    • Total time: 2 hours 50 minutes 60 minutes 60 minutes 50 minutes

    Serves: 6


    • 1 tub Waitrose Organic Vanilla Ice Cream
    • 425g can lychees, drained
    • For the cookies
    • 125g butter
    • 150g caster sugar
    • 1 medium egg, beaten
    • 75g Rowse Crystallised Ginger, chopped
    • 250g self-raising flour


    1. First make the cookies. Using an electric whisk, cream the butter and sugar together until soft. Beat in the egg and ginger. Add the flour and whisk again until mixed. Turn the mixture onto a sheet of baking parchment, form it into a sausage shape and wrap it in the baking parchment. Twist the ends tightly and refrigerate for at least 2 hours.
    2. Preheat the oven to 180°C, gas mark 4. Cut 1cm slices off the cookie sausage, and place on a baking sheet lined with baking parchment. Bake for 15 minutes. Remove from the oven and cool.
    3. Before your friends arrive, place a scoop of ice cream on a biscuit and top with another. Make six and place them on a tray in the freezer. Remove 10 minutes before eating. Serve with the lychees.

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    Drinks recommendation

    Serve Clipper Green China Tea or Twinings Jasmine with Green Tea to round off your meal.


    Average user rating

    2 stars