Homemade Gingerbread Ice Cream Recipe (No Churn)
Servings: 8 servings
Calories: 361kcal
Homemade Gingerbread Ice Cream is a delightful dessert that perfectly captures the essence of the holidays. Its warm spices and rich molasses flavor make it ideal for winter and sure to become a treat the whole family will love.
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Equipment
- 9" x 4-inch loaf pan, freezer-safe container, or airtight storage container
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger
- 8 ounces whipped topping Cool Whip is the most recognizable brand name
- 2 ⅓ cups roughly chopped or crushed gingerbread cookies divided
Instructions
- Whisk together the sweetened condensed milk, cinnamon, and ground ginger in a large bowl until combined.
- Add the whipped topping and gently fold in until thoroughly combined. A rubber spatula works well for this.
- Gently fold two cups of the cookies to the ice cream base.
- Pour mixture into a freezer-safe container and top with the remaining cookies.
- Cover with plastic wrap, store in the freezer for at least six hours, and serve.
Notes
Fold in the whipped topping and the gingerbread cookies gently in the ice cream mixture to avoid deflating the whipped topping.
If you are going to add a drizzle of molasses, use a light hand. A little molasses, especially blackstrap molasses, goes a long way.
If you don't have ground ginger, you can substitute two teaspoons of freshly grated ginger.
Nutrition
Calories: 361kcal | Carbohydrates: 59g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 266mg | Potassium: 330mg | Fiber: 1g | Sugar: 40g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 2mg
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