No-Churn Gingerbread Ice Cream
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!
Servings: 8 servings
Calories: 471kcal
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
Store well covered in an airtight freezer container with plastic wrap directly on top of the ice cream for up to 2 months..
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 20g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 135mg | Sodium: 40mg | Potassium: 433mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 1751IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg
