Description
If there’s one flavor that instantly brings me into the holiday spirit, it’s gingerbread. The sweet molasses, the warm spices, and that nostalgic aroma—it’s pure comfort. But what if we took all those cozy winter flavors and turned them into something cool and creamy? Enter Gingerbread Ice Cream, a no-churn treat that’s as easy to make as it is irresistible to eat.
Ingredients
Scale
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
Topping
- Crushed gingerbread cookies
Instructions
- In a large bowl, whisk together the 14 ounces sweetened condensed milk, molasses, ginger, cinnamon, nutmeg and ground cloves until well combined. Set aside
- In a separate larger bowl, whip the heavy cream until thick and soft peaks form.
- Fold the sweetened condensed mixture into the whipped cream.
- Pour the mixture into a loaf pan. Top with crushed gingerbread cookies
- Cover with plastic wrap and freeze for 8 hours or overnight until firm.
- Scoop and serve!
- Prep Time: 20 minutes
