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Gingernut ice box cake


  • The day before serving, crumble the Gingernut biscuits in the processor. 
  • Then combine the crumbs with the soft butter in a large bowl, rubbing together with your hands. Set aside. 
  • In another bowl, combine the cream cheese with 1+1/3 cup sugar, the yoghurt, crystallised ginger and vanilla using an electric mixer. 
  • Then add the mascarpone and cream, and carefully whip. DON’T OVER BEAT! 
  • Generously spray a springform cake tin with oil and sprinkle all over with the remaining sugar. Spoon in a third of the crumb mixture, pushing it into the corners and then top with half of the cream cheese mixture. Top with another third of the crumbs and more cream cheese. 
  • Then sprinkle the rest of the crumbs on top, tightly cover with plastic wrap and refrigerate overnight. 
  • To serve, cut into wedges.


  • 900 gm Gingernut biscuits
  • 140 gm soft unsalted butter, cubed
  • 450 gm soft cream cheese
  • about 1½ cups white sugar
  • 1 cup low fat plain yoghurt
  • 1 cup finely chopped crystallised ginger
  • 1 tspn vanilla essence
  • 900 gm mascarpone
  • ¾ cup cream
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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