Description
Indulge in the cozy, spicy-sweet flavors of homemade Gingerbread Ice Cream – a quick, no-churn recipe that’s perfect for the holidays.
Ingredients
– 2 cups heavy cream
– 1 (14 oz) can sweetened condensed milk
– 2 tablespoons gingerbread spice mix (cinnamon, ginger, cloves, nutmeg)
Instructions
1. In a large bowl, use a hand mixer to whip the heavy cream until stiff peaks form.
2. In a separate bowl, combine the sweetened condensed milk and gingerbread spice mix.
3. Gently fold the sweetened condensed milk mixture into the whipped cream until well incorporated.
4. Pour the gingerbread ice cream mixture into a loaf pan or other freezer-safe container.
5. Freeze for at least 4 hours or until firm.
6. Scoop and serve chilled, garnished with crushed gingersnap cookies or a drizzle of caramel sauce if desired.
Notes
For a richer, creamier texture, you can use 1 1/2 cups heavy cream and 1/2 cup full-fat cream cheese. This recipe can also be adapted to make gingerbread ice cream sandwiches!
- Prep Time: 15
- Category: Dessert
- Method: No-Churn
- Cuisine: American