Why You’ll Love This Recipe
- No Ice Cream Maker Needed: A simple no-churn method makes this easy for anyone to prepare.
- Rich & Creamy: The combination of heavy cream and sweetened condensed milk creates a smooth, indulgent texture.
- Perfect Holiday Flavor: Warm spices like ginger, cinnamon, and cloves bring the nostalgic taste of gingerbread to life.
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Whip the Cream: In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Mix the Base: In another bowl, whisk together the sweetened condensed milk, molasses, ginger, cinnamon, cloves, nutmeg, and vanilla extract.
- Combine: Gently fold the whipped cream into the spiced mixture until fully combined and smooth.
- Freeze: Pour the mixture into a loaf pan or airtight container. Cover and freeze for at least 6 hours or overnight.
- Serve: Scoop and enjoy! For extra flair, top with crushed gingerbread cookies or caramel sauce.
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Freeze time: 6 hours
- Total time: 6 hours 10 minutes
Variations
- Crunchy Add-Ins: Mix in crushed gingerbread cookies or chopped nuts before freezing.
- Extra Sweetness: Swirl in caramel or chocolate sauce for added richness.
- Spiced Latte Version: Add 1 teaspoon instant espresso powder for a coffee-flavored twist.
Storage/Reheating
- Storage: Store in an airtight container in the freezer for up to 2 weeks.
- Softening: Let sit at room temperature for 5 minutes before scooping.
FAQs
Can I make this ice cream without molasses?
Yes, but molasses adds the classic gingerbread flavor. You can substitute maple syrup or dark honey.
Can I use fresh ginger instead of ground ginger?
Ground ginger blends better in the ice cream, but you can use fresh ginger by grating it finely.
How do I prevent ice crystals in my ice cream?
Ensure the mixture is fully combined and cover the container tightly before freezing.
Can I make this recipe dairy-free?
Yes, substitute coconut cream for heavy cream and use dairy-free condensed milk.
What toppings go well with this ice cream?
Try whipped cream, caramel sauce, crushed gingersnaps, or even a sprinkle of cinnamon.
Conclusion
This Gingerbread Ice Cream is a festive, creamy dessert perfect for the holiday season. Its warm spices and rich texture make it an irresistible treat for any occasion. Enjoy it on its own or as a topping for pies, cakes, or warm cookies!
Print
Gingerbread Ice Cream
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This no-churn Gingerbread Ice Cream is the perfect holiday dessert! Made with warm spices like ginger, cinnamon, and cloves, plus a rich base of heavy cream and sweetened condensed milk, this creamy treat is both festive and easy to make—no ice cream maker required!
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Whip the Cream – In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Mix the Base – In another bowl, whisk together the sweetened condensed milk, molasses, ginger, cinnamon, cloves, nutmeg, and vanilla extract.
- Combine – Gently fold the whipped cream into the spiced mixture until fully combined and smooth.
- Freeze – Pour the mixture into a loaf pan or airtight container. Cover and freeze for at least 6 hours or overnight.
- Serve – Scoop and enjoy! For extra flair, top with crushed gingerbread cookies or caramel sauce.
Notes
- For extra crunch, add crushed gingerbread cookies or chopped nuts.
- To enhance sweetness, swirl in caramel or chocolate sauce before freezing.
- For a spiced latte version, add 1 teaspoon of instant espresso powder.
- Let the ice cream sit at room temperature for 5 minutes before scooping for a softer texture.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
