Baileys Frozen Ginger Tea Cakes

Baileys Frozen Ginger Tea Cakes

Baileys Original Ice Cream with layers of ginger biscuit crumbs drizzled with caramel sauce and topped with toasted pecans.


    Prep Time: 45 minutes
    Cook Time: 25 minutes
    Freezer Time: 3 hours +


    Serves 4


    As individual serves on a platter




  • 250 grams ginger biscuits
  • 80 grams butter, melted
  • 750ml Baileys Original Ice Cream, slightly softened
  • 1/3 cup pecans, toasted and chopped
  • 1 cup raw sugar
  • 2 tablespoons water
  • ½ cup caramel topping

Mix It Up

  1. Preheat oven to 180C.
  2. Crush biscuits in a food processor until a fine crumb. Add butter and pulse until combined. Place biscuit crumb on a tray lined with baking paper and bake in oven for 12 -15 minutes or until golden. Remove from oven and set aside to cool.
  3. To assemble the cakes, you will need 4 food stack rings, which are 8cm high and 8cm in diameter. Place rings on a baking paper lined tray that will fit in your freezer. Place a ¼ cup of crumb in the base of each ring. Top with 2 small scoops of ice cream and press down to form base. Repeat layering, pressing down gently to ensure a cylindrical cake. Freeze until set. 3 hours or preferably overnight.
  4. Remove cakes from rings and place on tray. You may need to wipe the outside of the ring with a warm cloth to loosen the cake from the ring mould. Return to freezer until ready to serve.
  5. In the meantime, make the pecan toffee shards. Place the pecans on a baking tray lined with baking paper.
  6. Place the raw sugar and water in a clean heavy based saucepan and heat until sugar is dissolved, stirring occasionally. Bring sugar to the boil and do not stir again. Cook until the sugar turns a golden caramel colour, approximately 5-7 minutes. Pour over prepared pecans and set aside until set then break into large pieces.
  7. To serve, place the teacakes on a serving platter, top with the pecan shards and then a drizzle with the caramel topping. Serve immediately.

Serving tip

  • Twist it up with Baileys Burnt Toffee Ice Cream.