Gingerbread Ice Cream
Treat yourself to a taste of joy with our Gingerbread Ice Cream – a delectable celebration of the most wonderful time of the year.
Servings 6 servings
Calories 687kcal
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup crushed gingerbread cookies homemade or store-bought
Gingerbread cookies, for garnish
Gumdrops, for garnish
Instructions
- In a large mixing bowl, whip the heavy whipping cream using a hand mixer or stand mixer until stiff peaks form. Be careful not to overmix.
- Gently fold in the sweetened condensed milk, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves with the whipped cream. Mix until all the spices are evenly incorporated.
- Fold the crushed cookies into the ice cream mix.
- Transfer the ice cream mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula.
- Cover the container with plastic wrap or a lid and place it in the freezer. Allow the ice cream to freeze for at least 6 hours or overnight until it is firm.
- Once the ice cream is fully frozen, scoop it into bowls or cones and garnish with additional crushed gingerbread cookies and or gumdrops, if desired.
Nutrition
Serving: 1serving | Calories: 687kcal | Carbohydrates: 72g | Protein: 8g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 329mg | Fiber: 0.3g | Sugar: 38g | Vitamin C: 2mg | Calcium: 245mg | Iron: 0.3mg | Net Carbohydrates: 39g