No-Churn Gingerbread Ice Cream
Indulge in a festive treat that combines the warmth of gingerbread with creamy ice cream, perfect for holiday gatherings or any sweet pick-me-up!
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.
Notes
Serve with hot chocolate or ginger snap cookies. Store in an airtight container for up to 2 weeks in the freezer. Let sit at room temperature for 5-10 minutes before scooping.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 100mgSugar: 25g
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