Get ready to indulge in a festive treat that combines the warmth of gingerbread with the cool creaminess of ice cream! Our No-Churn Gingerbread Ice Cream layers rich spices, creamy goodness, and a hint of nostalgia in every bite. Perfect for holiday gatherings or any day you need a sweet pick-me-up, this recipe comes together with minimal effort and no ice cream maker required. By the end of this article, you’ll know exactly how to bring this delightful dessert to life!
Why You’ll Love This No-Churn Gingerbread Ice Cream
This gingerbread ice cream is not only delicious, but it’s also a treat that’s easy to make. Here’s why you’ll love this recipe:
- Quick and Easy: No fancy tools or equipment required; just whisk, fold, and freeze!
- Perfect for Beginners: Simple steps make this a great recipe for anyone just starting in the kitchen.
- Family-Friendly: Kids will love helping out—mixing spices and enjoying the final product!
- Perfect for the Holidays: Bring a festive vibe to your dessert table with seasonal flavors.
- Versatile: Enjoy it on its own, then get creative with toppings and pairings!
Ingredients You’ll Need
Gather your ingredients for a delightful gingerbread dessert! Here’s what you’ll need:
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Ingredient Notes & Substitutions:
- Heavy Whipping Cream: This gives the ice cream its rich, creamy texture. If you’re looking for a lower-fat option, you might use half-and-half, but it won’t be as creamy.
- Sweetened Condensed Milk: This is essential for sweetness and creaminess. If you need a sweet alternative, try using coconut cream for a dairy-free option—but it may alter the flavor slightly.
- Spices: Freshly ground spices provide the best flavor! If you’re out of ginger, you could use pumpkin pie spice as a substitute, although it will change the flavor profile slightly.
How to Make No-Churn Gingerbread Ice Cream Step-By-Step
Follow these steps to whip up your No-Churn Gingerbread Ice Cream in no time!
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. This may take about 3-5 minutes.
Pro Tip: Make sure your bowl and whisk are cold; it helps the cream whip faster! - Mix the Base: In another bowl, combine sweetened condensed milk, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and salt until well blended.
Pro Tip: Taste your mixture before incorporating it with the whipped cream; adjust spices if needed! - Fold in the Cream: Gently fold the whipped cream into the gingerbread mixture using a spatula. Keep folding until no streaks remain.
Pro Tip: Use a gentle hand to maintain the volume and lightness of the whipped cream. - Freeze the Mixture: Transfer the mixture into a freezer-safe container, spreading it evenly.
Pro Tip: To prevent ice crystals, cover the surface with plastic wrap before sealing the container. - Chill: Freeze the mixture for at least 4-6 hours or until solid.
Pro Tip: Let it sit at room temperature for a few minutes before scooping for easier serving!
Serving Suggestions
Now that your ice cream is ready, here are some fun ways to serve it:
Perfect Pairings
- Hot Chocolate: Serve a scoop on top of your favorite hot chocolate for a cozy treat.
- Ginger Snap Cookies: Sandwich the ice cream between two cookies for a delightful dessert!
Occasions
- Holiday Parties: This ice cream is a delightful addition to any holiday gathering.
- Weeknight Treat: Surprise your family on a chilly evening with a scoop of this seasonal favorite.
Presentation Tips
- Garnish with Whipped Cream: Add a dollop of whipped cream and a sprinkle of cinnamon for a beautiful touch.
- Add a Cherry on Top: Finish with a maraschino cherry for a classic sundae look!
Storage and Reheating Tips
To keep your No-Churn Gingerbread Ice Cream at its best, store it properly:
Refrigerator
- Duration: It’s best served fresh but can be kept in the fridge for up to 3 days if already scooped.
Freezer
- Packaging: Store in an airtight container. It should last up to 2 weeks, but the texture may change slightly over time.
- Thawing: To serve, let it sit out for about 5-10 minutes to soften before scooping.
Reheating
- Not applicable, but if you used leftover ice cream for a dessert, allow it to rest for a few minutes before serving.
Tips for Success
- Do Use Fresh Spices: Freshly ground spices enhance the flavor significantly!
- Don’t Overmix the Cream: Gently fold it to maintain airiness; overmixing can result in a heavier texture.
- Do Chill Your Tools: Cold bowls help the cream whip up better.
- Don’t Skip the Freezing Time: Patience is key—allow at least 4-6 hours for optimal texture.
- Do Experiment with Toppings: Get creative with nuts, syrup, or sprinkles!
Recipe Variations
Looking to switch it up? Here are some variations you can try:
- Make it Spicy: Add 1 teaspoon of cayenne pepper for a subtle kick!
- Make it Vegan: Use coconut milk instead of cream and a vegan condensed milk substitute.
- Make it Nutty: Fold in a cup of chopped pecans or walnuts for added crunch.
- Gingerbread Swirl: Drizzle in some caramel or chocolate sauce before freezing for a marbled effect.
Frequently Asked Questions (FAQ)
Q: How can I make the ice cream softer?
A: If your ice cream is too hard after freezing, let it sit out for 5-10 minutes before scooping to soften.
Q: Can I use half and half instead of heavy cream?
A: Yes! While heavy cream provides the best richness, half and half can be a lighter option with a different texture.
Q: How long does the ice cream keep?
A: It can be stored in an airtight container for about 2 weeks in the freezer, though best eaten fresh.
Q: What if my mixture separates?
A: This can happen due to overmixing; be careful to maintain the integrity of the whipped cream during folding.
Q: Is it possible to make this ice cream in advance?
A: Absolutely! You can make it up to a week in advance and keep it frozen until you’re ready to serve.
No-Churn Gingerbread Ice Cream
Ingredients
Cream Base
- 2 cups heavy whipping cream This gives the ice cream its rich, creamy texture. For a lower-fat option, use half-and-half.
- 1 cup sweetened condensed milk Essential for sweetness and creaminess. Coconut cream can be used for a dairy-free option but may alter the flavor.
Spices
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger Freshly ground recommends for best flavor.
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preparation
- In a large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form, about 3-5 minutes.
- In another bowl, combine sweetened condensed milk, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and salt until well blended.
- Gently fold the whipped cream into the gingerbread mixture using a spatula until no streaks remain.
- Transfer the mixture into a freezer-safe container, spreading it evenly.
- Cover the surface with plastic wrap before sealing the container to prevent ice crystals.
- Freeze the mixture for at least 4-6 hours or until solid.