Profiteroles with gingernut ice cream and chocolate fudge sauce

Light, crispy pastry is topped with gingernut ice cream and drizzled with chocolate fudge in this delicious profiterole recipe. This dazzling dessert is to die for!

  • 45 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 100 gram butter
  • 1 cup boiling water
  • 1 cup flour
  • 4 eggs
Gingernut ice cream
  • 2 litre French vanilla ice cream
  • 1 packet gingernut biscuits
Chocolate fudge sauce
  • 125 gram dark cooking chocolate
  • 1 tablespoon butter
  • 2 tablespoon golden syrup
  • 1/4 cup cream
  • 1/2 teaspoon vanilla essence


  • 1
    Preheat the oven to 190ºC. Melt the butter in a medium saucepan, then add the boiling water. Stir in the flour and remove the pan from the heat. Beat the mixture until it forms a smooth dough.
  • 2
    Place the dough in the bowl of a food processor and add the eggs one at a time, beating well after each addition. If you don’t have a processor, use a wooden spoon to mix the eggs into the dough. Breaking the last egg into a bowl and whisking it slightly with a fork will make it easier to incorporate. Beat the mixture until it is pale and glossy.
  • 3
    Splash a baking sheet with cold water, then spoon or pipe 14-16 dessert spoon-sized dollops onto the tray. Bake in the preheated oven for 10 minutes, then increase the temperature to 210ºC for another 10-15 minutes, or until the profiteroles are biscuit-coloured and crisp to touch.
  • 4
    To assemble the dessert, cut the top off each profiterole, fill the cavity with a scoop of gingernut ice cream, place the top back on and spoon over the warmed fudge sauce.
Gingernut ice cream
  • 5
    Remove the ice cream from the freezer and set it aside to soften. Do not leave it to become liquid, just soft.
  • 6
    Place a plastic bag inside another, tip the gingernuts into the bag and smash them up with a rolling pin.
Chocolate fudge sauce
  • 7
    Place all the ingredients in a small saucepan, heat gently and stir until completely combined. The sauce should be thick and glossy.