Prep Time
25 mins
Cook Time
Serves
6
Ingredients
- 1L Kāpiti Gingernut Ice Cream
- 200ml cream
- 200g caster sugar
- 1 Tbsp butter approx.
- 12 large figs
- Juice of 1 large orange
- 100ml Cointreau
- 1 packet of Griffin's Gingernuts
Method
Add cream and sugar into a small saucepan and boil over a medium heat for five minutes, while stirring continuously.
Remove from the heat and stir in butter until melted.
Chop 6 figs into small pieces, stir through the syrup and set aside to cool.
In a shallow dish combine orange juice and Cointreau.
Dip each ginger nut in the mixture for 20 seconds and rest on a plate.
Remove Kāpiti Gingernut Ice Cream from freezer so it begins to soften.
Line a loaf tin with a double layer of glad wrap, with plenty over hanging.
Place two-three scoops of Kāpiti Gingernut Ice Cream in the bottom of the tin and press out to get an even layer.
Cover with Gingernuts, roughly broken.
Pour some sticky syrup over and repeat.
For the final layer (which will be the bottom of the terrine) cover completely with Gingernuts.
Wrap the glad wrap over the top and place into the freezer overnight.
Serve with figs, fresh or grilled, with a little sugar sprinkled over the top, candied oranges, fresh whipped cream and walnuts.
Share This
You may also like

Adventurous Pairings
Let your palate be your travel guide and let the adventure begin with our mouth-watering taste combinations. Throw away what you know and step outside your comfort food zone.

Vanilla Explosion Milkshake
Like our Vanilla Ice cream, which is anything but Vanilla, our Vanilla Explosion Milkshake will blow your mind. It’s like taking a flavour trip round the U. S of Awesome!

Ice Cream Creations
Who would’ve thought that we could make ice cream even more remarkable. These creations explore new tastes and textures made from our Kāpiti ice creams and sorbets.