Description
Indulge in the cozy, comforting flavors of gingerbread in a creamy, decadent ice cream. This easy homemade recipe delivers a restaurant-quality treat in just 2 minutes!
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup brown sugar
– 1/4 cup molasses
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions
1. In a medium saucepan, combine the heavy cream, milk, brown sugar, and molasses. Heat over medium, stirring frequently, until the sugar has dissolved and the mixture is warm, about 5 minutes.
2. Remove from heat and stir in the ground ginger, cinnamon, and nutmeg.
3. Pour the mixture into a shallow baking dish and freeze for 2 hours, stirring and scraping the sides every 30 minutes, until partially frozen.
4. Transfer the mixture to a food processor and blend until smooth and creamy, about 1 minute.
5. Return the ice cream to the baking dish and freeze for an additional 2 hours, stirring every 30 minutes, until completely frozen.
6. Scoop and serve the gingerbread ice cream immediately, or transfer to an airtight container and freeze for up to 2 weeks.
Notes
For a richer, more intense gingerbread flavor, you can increase the amount of molasses to 1/3 cup. Top with crushed ginger cookies, a drizzle of caramel sauce, or a sprig of fresh mint for a festive presentation.
- Prep Time: 15
- Cook Time: 5
- Category: Dessert
- Method: No-Bake
- Cuisine: American