Description
This no-churn Gingerbread Ice Cream captures all the cozy warmth of gingerbread cookies with cinnamon, ginger, molasses, and buttery cookie bits in a cold, creamy dessert—perfect for the holidays.
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup crushed gingerbread cookies
Instructions
- Whip the heavy cream in a large bowl until stiff peaks form.
- Gently fold in the sweetened condensed milk, molasses, and spices until well combined.
- Stir in the crushed gingerbread cookies.
- Pour the mixture into a loaf pan, cover tightly, and freeze for at least 6 hours or overnight.
- Scoop and enjoy the festive, spiced flavors.
Notes
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
- Cover with plastic wrap before sealing to help prevent ice crystals.
- Speculoos or gingersnaps can substitute for gingerbread cookies.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
