Gingerbread Ice Cream
Gingerbread ice cream is a flavorful and simple no churn ice cream recipe that is perfect for the holiday season! Warm spices and rich molasses combine to create a perfectly creamy and simple recipe you can quickly make any time of year.
Ice cream isn’t for summer only! No matter the time or year, or temperature outside, a bowl of ice cream is always good!
Enjoy seasonal flavors of gingerbread with this easy no churn recipe. Sweetened condensed milk and heavy cream are combined with molasses, ginger, cinnamon, and cloves to give a warm and cozy feeling to your favorite cold treat.
Try my other no churn ice cream recipes:
Recipe Ingredients
You only need a few ingredients to make this no churn ice cream:
- Heavy cream – Creates a rich and flavorful ice cream! Use a fresh, good quality heavy cream with plenty of milk fat.
- Sweetened condensed milk – This helps add sweetness to the ice cream without additional sugar, and also helps to make a soft and smooth ice cream.
- Molasses – gives us that perfect gingerbread flavor.
- Spices – ground cinnamon, ginger, and cloves are a must! Make sure they are fresh for the best flavors.
Optional twist: You can add crushed gingerbread cookies or gingersnaps into the ice cream for a little extra texture if you want.
How to make Recipe
Make sure you scroll down to the recipe card below to see the full recipe:
- In a small mixing bowl, combine the condensed milk, molasses, and spices. Stir until the ingredients are evenly distributed and then set the bowl aside.
- In a large mixing bowl, whip the heavy cream until stiff peaks begin to form. Once whipped, add the condensed milk mixture to the and gently fold the ingredients together.
- Pour the ice cream into a 5×9 loaf pan and place in the freezer
- Allow the ice cream to set for 4-6 hours or overnight before serving.
How to serve
While this ice cream is amazing on its own, it’s also great drizzled with salted caramel sauce.
This would also be awesome served in the middle of cookies for ice cream sandwiches or served on top of your favorite pies and cakes.
Recipe Tips
- Allow this ice cream to sit on the counter for a few minutes before scooping – it only needs about 10 to 15 minutes. Don’t allow the ice cream to fully thaw and melt, though, because it won’t refreeze well.
- You can also add in some crushed gingerbread cookies into your ice cream base when you fold all the ingredients together. Use about a ½ cup
Recipe FAQ’s
How do I know when my ice cream is fully set?
If you are dying to dig into this delicious ice cream, here is a quick tip to know when your ice cream is done. Run the tip of a spoon over the top of the ice cream; if the strip of ice cream you scoop out is not dripping, then you are ready to dig in!
What is the difference between no churn ice cream and regular ice cream?
Traditional ice creams usually include eggs and a mixture that is heated before being placed in a product to churn. The churning process prevents the crystals in the ice cream from freezing together, giving it a creamy texture. No churn ice cream relies on ingredients that are less likely to form hard crystals when they freezer, eliminating the need for churning.
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No Churn Gingerbread Ice Cream Recipe
Equipment
Ingredients
- 2 cups heavy whipping cream
- 1-14 oz can sweetened condensed milk
- ⅛ cup molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
Instructions
- In a small mixing bowl, combine the condensed milk, molasses, and spices.
- Stir until the ingredients are evenly distributed and then set the bowl aside.
- In a large mixing bowl, whip the heavy cream until stiff peaks begin to form.
- Once whipped, add the condensed milk mixture to the and gently fold the ingredients together.
- Pour the ice cream into a 5×9 loaf pan and place in the freezer
- Allow the ice cream to set for 4-6 hours or overnight before serving.
