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
