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.
Servings: 8 servings
Calories: 434kcal
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 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: 1g | Calories: 434kcal | Carbohydrates: 42g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 104mg | Sugar: 42g
