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Frozen Ginger Cream

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“My family loved this simple dessert (it is like an ice-cream cake) with fortune cookies on New Year's Day. It is a bit of a labor intensive recipe and will uses a lot of bowls/beaters -- but is very enjoyable--most of the time is spent in the freezer. Prep time includes freezing time -- 4 hours or up to one week. Recipe source: Bon Appetit (January 1981)”
5hrs 10mins

Ingredients Nutrition

  • 2 12 cups almond cookies, crumbs (20 cookies)
  • 2 tablespoons butter, melted
  • 6 egg yolks
  • 34 cup sugar
  • 4 egg whites
  • 14 cup sugar
  • 1 cup whipping cream
  • 14 cup Grand Marnier (I used the juice of one orange) or 14 cup other orange-flavored liqueur (I used the juice of one orange) or 14 cup juice (I used the juice of one orange)
  • 12 cup chopped crystallized ginger


  1. To make crust: combine cookie crumbs with butter, reserving small amount for topping. Pat remainder on bottom and up sides of a 9-inch springform pan. Chill while making filling.
  2. To make filing: Beat egg yolks with 3/4 cup sugar in top of double boiler (over simmering water) until thick (6-10 minutes). Turn into a large bowl and beat for one minute.
  3. In a separate bowl beat egg whites until foamy. Beat in 1/4 cup sugar beating until stiff.
  4. In a third bowl whip cream until thick. Add liquor and beat until stiff.
  5. Fold cream mixture into egg whites and then fold egg white mixture into yolk mixture. Spoon mixture into prepared pan alternately with ginger. Sprinkle with reserved crumbs.
  6. Freeze until ready to serve (can be made one week prior to serving).

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