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No Churn Gingerbread Ice Cream Recipe
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.
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Course:
Dessert
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
10
minutes
minutes
Servings:
8
servings
Calories:
434
kcal
Author:
Jenni - The Gingered Whisk
Equipment
Rachael Ray Yum-o! Bakeware Oven Lovin' Nonstick Loaf Pan, 9-Inch by 5-Inch Steel Pan
Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
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 5x9 loaf pan and place in the freezer
Allow the ice cream to set for 4-6 hours or overnight before serving.
Notes
Allow to sit on the counter for 10 minutes befre scooping.
Nutrition
Serving:
1
g
|
Calories:
434
kcal
|
Carbohydrates:
42
g
|
Protein:
7
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
90
mg
|
Sodium:
104
mg
|
Sugar:
42
g