All the flavor you love about holiday gingerbread is in this easy-to-make, cold, and creamy No-Churn Gingerbread Ice Cream…except for the crunch!
To me Christmas isn't complete without the aroma of gingerbread wafting through the kitchen. I have several fun gingerbread recipes on my site some you might expect and some that are unexpected. Iced Gingerbread Trees and Snowflakes fall under the expected category, and recipes like Gingerbread Toffee with Almonds, Gingerbread Zucchini Bundt Cake, Sticky Gingerbread Chicken Thighs, and Gingerbread Pecan Pie Tarts I believe would fall under the unexpected category. LOL
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Table of Contents Found Here
- The ingredients:
- Kitchen tools and equipment needed:
- How long does it take to make this gingerbread ice cream?
- How many servings does this recipe make?
- How long can gingerbread ice cream be kept in the freezer?
- How to speed up the freezing process for homemade ice cream:
- Can half and half be used instead of heavy cream?
- Top tips and tricks for recipe success:
- Other uses for gingerbread whipped cream before freezing:
- Additional no-churn ice cream recipes you'll enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment needed:
- hand mixer or stand mixer
- mixing bowls
- measuring cups and spoons
- silicone spatula
- container for freezing
- ice cream scoop
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How long does it take to make this gingerbread ice cream?
No long at all. The ice cream base comes together in about 10 minutes and then it's ready for the freezer. Easy peasy!
How many servings does this recipe make?
As written, this recipe makes a little over a half gallon of delicious no-churn gingerbread ice cream, so eight one-cup servings.
However, it's up to you how big of a bowl you want to dish up for yourself, but a standard serving is one cup. But you do you! LOL
How long can gingerbread ice cream be kept in the freezer?
Cover it well with plastic wrap or a tight-fitting lid after each serving, and it will keep in the freezer for 7-10 days.
How to speed up the freezing process for homemade ice cream:
The key to faster freezing is to place the ice cream base in a couple of small, shallow containers when it's ready to freeze instead of one large one.
The larger the container and deeper the ice cream within, the longer it will take to freeze.
Can half and half be used instead of heavy cream?
I have tried, but it doesn't work.
The fat percentage of heavy whipping cream builds fluffy volume as it beats, whereas the half and half don't have that same fat percentage, making whipping impossible.
If you're worried about calories, don't be. It's a known fact that calories don't count during the holidays.
Top tips and tricks for recipe success:
- Chill the sweetened condensed milk and molasses for at least 4 hours for best whipping.
- Chill the bowl and beater for 30 minutes before starting for quicker whipping.
- Start beating the heavy cream at a low speed, gradually increasing as the cream thickens. This will keep any cream splatters to a minimum.
- Keep an eye on the whipping cream as it whips. It whips quickly. Once it's light and fluffy, add the vanilla and spices. If you take the whipping too far, the cream will turn into butter, which is different from what you want when making ice cream.
- Gradually whip the chilled sweetened condensed milk and molasses, but only whip until just combined. Do not overbeat.
Other uses for gingerbread whipped cream before freezing:
It's delicious as a coffee creamer before freezing. You'll see me doing this in the video, and it's delicious!!
You can also put some whipped gingerbread cream aside (before freezing) and dollop it on top of any cake or pie you think would benefit from some delicious and creamy gingerbread decadence.
Store any unfrozen gingerbread whipped cream in an airtight container in the refrigerator for 2-3 days.
Additional no-churn ice cream recipes you'll enjoy:
No-Churn Peppermint Schnapps Ice Cream is a peppermint lover's dream come true. You can make it with or without the schnapps so the kiddos can enjoy it just as much as the grownups.
Maple Pistachio No-Churn Ice Cream may be my favorite flavor of all. It reminds me of Butter Pecan, but it's better! Try it!!
No-Churn Banana Walnut Ice Cream is a flavor I developed for a friend after she'd told me that it was her favorite ice cream flavor of all time. I gave it to her as a gift, and she loved it. You will, too!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
No-Churn Gingerbread Ice Cream
Equipment
- stand mixer optional
- hand mixer optional
Ingredients
- 4 cup heavy whipping cream very cold
- 1 can (14 ounces) sweetened condensed milk cold
- ½ cup dark molasses cold
- 1 teaspoon pure vanilla extract
- 2½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- pinch kosher salt
Instructions
- In a medium bowl, stir together the sweetened chilled condensed milk and molasses until combined.
- In the chilled bowl of a stand mixer or chilled large bowl with a hand mixer whip the heavy cream until fluffy. This will take approximately 1-2 minutes with a cold bowl and beaters.
- Add the vanilla extract, ginger, cinnamon, allspice, nutmeg and salt to the whipped cream and blend just until combined.
- Gradually blend in the chilled sweetened condensed milk and molasses mixture, scraping down the sides of the bowl as needed. Once fully blended, pour the ice cream base into ice cream freezer containers and freeze for 4-6 hours or overnight for best results.
Video
Notes
Nutrition
I sincerely hope you enjoy making (and eating) this no-churn Christmas gingerbread ice cream flavor as much as I've enjoyed bringing it you you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark says
This tastes as good as it looks and has a delicious creamy texture.
Renée says
Right??
Thanks for the the thoughtful comment and the 5 star rating!
I appreciate it.
Renee