Gingerbread Cookie Ice Cream

10 ingredients
4 steps

Ingredients

  • 2-1/2 cups Heavy Cream
  • 3 Tablespoons Blackstrap Molasses
  • 2 Tablespoons Cane Sugar
  • 1 Tablespoon Vanilla Extract
  • 1/2 teaspoons Ground Ginger
  • 1/4 teaspoons Ground Cinnamon
  • 1/8 teaspoons Ground Cloves
  • 1/8 teaspoons Ground Nutmeg
  • 3/4 cups Whole Milk
  • 1-1/2 cup Roughly Chopped Gingerbread Cookies

Directions

  1. 1
    Place cream, molasses, sugar, vanilla, and spices in a large bowl. Whip until cream begins to thicken. Stop before it reaches a thickness that can be dolloped.
  2. 2
    Gradually beat in milk and mix well to combine.
  3. 3
    Pour mixture into an ice cream maker and churn according to manufacturer's instructions. This usually takes about 15-20 minutes for me. During the last minute or so of churning, add the gingerbread cookie chunks.
  4. 4
    Transfer to a freezer-safe container and freeze until solid, about 2 hours.

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