INGREDIENTS

  • 5 cups vanilla ice cream , slightly softened at room temperature for 15 minutes
  • 1/4 cup crystallized ginger , chopped
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2 (12ounce)bottles ginger brew

DIRECTIONS

  1. Add crystallized ginger, cardamom and cinnamon to the softened ice cream.
  2. Stir quickly to mix ingredients together.
  3. Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours. If storing longer( up to 1 week, cover with airtight lid).
  4. Scoop the ice cream equally into 4 glasses. Slowly fill glasses (16 oz. each) with cold gingerbrew. It will take approximately 2 bottles. Enjoy!