Gingerbread Ice Cream
Homemade gingerbread ice cream makes a delicious dessert that combines the quintessential flavors of gingerbread cookies with the smooth, creamy texture of ice cream. Made with just four ingredients, this no-churn ice cream is sure to be a hit!
Servings: 6
Calories: 350kcal
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 cup gingersnaps or gingerbread cookies chopped
Instructions
- Use an electric hand mixer or stand mixer to whip the heavy cream into stiff peaks. Once the cream reaches stiff peaks, gently fold in the condensed milk and cinnamon using a spatula.
- Use the spatula to gently fold in the gingersnap pieces until they are evenly distributed throughout the ice cream mixture.
- Pour the ice cream mixture into a 9x5 inch loaf pan and cover with plastic wrap. Allow the ice cream to set in the freezer for 5 hours.
- Serve and enjoy!
Video
Notes
Let the ice cream sit at room temperature for a few minutes before serving to soften to make it much easier to scoop.
Give it time to sit. Six hours is the minimum time to allow the ice cream to freeze but overnight is ideal.
Use either store bought or homemade gingersnaps in this recipe. If they're freshly baked, make sure to cool completely first.
Gently fold the ingredients into the whipped cream in order to prevent knocking the air out of the whipped cream. This ensures a smoother, creamier ice cream.
Choose cookies with a strong ginger flavor and a firm texture that will hold up well when mixed into the ice cream base.
Nutrition
Calories: 350kcal | Carbohydrates: 17g | Protein: 3g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 126mg | Potassium: 144mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1169IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg