This no-churn gingerbread ice cream recipe is a festive and delicious treat that captures the warm, spicy flavors of the holidays. It’s incredibly easy to make, requiring no ice cream maker and just a few simple ingredients. The creamy, sweet base is infused with cinnamon and ginger, and studded with chunks of crunchy gingerbread cookies, creating a delightful texture and flavor combination.
Why You Will Love This Recipe
You’ll fall in love with this recipe for several reasons:
- No Ice Cream Maker Needed: That’s right! You can enjoy homemade ice cream without any special equipment. This recipe relies on the magic of sweetened condensed milk and whipped topping to create a smooth, creamy texture.
- Easy to Make: This recipe requires minimal effort and time. It’s perfect for those who want a homemade treat without spending hours in the kitchen. The instructions are straightforward and simple to follow.
- Festive Flavors: The combination of gingerbread cookies, cinnamon, and ginger creates a delightful holiday flavor that’s perfect for any time of year. It’s a great way to enjoy the taste of gingerbread in a cool, refreshing dessert.
- Customizable: You can easily adjust the amount of gingerbread cookies to suit your taste. Add more for a chunkier ice cream or less for a smoother texture. You can also experiment with different types of gingerbread cookies or add other mix-ins like chocolate chips or nuts.
- Great for Sharing: This recipe makes a generous amount of ice cream, perfect for sharing with family and friends during the holidays or any special occasion.
Ingredients:
- 14 ounces sweetened condensed milk
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger
- 8 ounces whipped topping (Cool Whip is the most recognizable brand name)
- 2 ⅓ cups roughly chopped or crushed gingerbread cookies, divided
Preparation:
Step 1: In a large bowl, whisk together the sweetened condensed milk, cinnamon, and ground ginger until well combined. This ensures that the spices are evenly distributed throughout the ice cream base. Make sure there are no lumps or clumps. A smooth base will result in a smoother ice cream.
Step 2: Add the whipped topping to the bowl with the sweetened condensed milk mixture. Gently fold the whipped topping into the mixture until thoroughly combined. Use a rubber spatula to carefully incorporate the whipped topping without deflating it. The goal is to maintain the light and airy texture of the whipped topping, which will contribute to the overall creaminess of the ice cream.
Step 3: Gently fold two cups of the roughly chopped or crushed gingerbread cookies into the ice cream base. Be careful not to overmix, as this can cause the cookies to become soggy and break down too much. You want to maintain some texture from the cookies.
Step 4: Pour the ice cream mixture into a freezer-safe container. A loaf pan, a plastic container with a tight-fitting lid, or even a freezer-safe glass container will work. Make sure the container is large enough to hold all of the ice cream mixture without being overfilled.
Step 5: Top the ice cream mixture with the remaining ⅓ cup of crushed gingerbread cookies. This will add an extra layer of flavor and texture to the top of the ice cream.
Step 6: Cover the container with plastic wrap, pressing it directly onto the surface of the ice cream. This will help prevent ice crystals from forming on the surface and keep the ice cream fresh. Then, place the lid on the container, ensuring it is tightly sealed.
Step 7: Store the ice cream in the freezer for at least six hours, or preferably overnight, to allow it to fully freeze and set. The longer it freezes, the firmer and more scoopable it will become.
COOKING Rating:
Easy
Serving Suggestions:
- Serve in a bowl or cone as a standalone dessert.
- Top with whipped cream and extra gingerbread cookie crumbs for an extra festive touch.
- Pair with hot chocolate or coffee for a cozy treat.
- Serve alongside a slice of gingerbread cake or pie for a decadent dessert combination.
- Use it to make ice cream sandwiches with gingerbread cookies.
- Drizzle with caramel sauce or chocolate syrup for added sweetness.
Tips:
- For the best texture, use high-quality gingerbread cookies.
- If you don’t have gingerbread cookies, you can substitute with other types of cookies like gingersnaps or shortbread cookies.
- Be sure to use a freezer-safe container to prevent freezer burn.
- If the ice cream is too hard to scoop, let it sit at room temperature for a few minutes to soften.
- To make it even more festive, add a dash of nutmeg or cloves to the ice cream base.
- For a boozy twist, add a tablespoon of rum or bourbon to the ice cream base before freezing.
- You can also add other mix-ins like chocolate chips, nuts, or dried fruit to customize the ice cream to your liking.
- If you want a smoother ice cream, pulse the gingerbread cookies in a food processor before adding them to the base.
- Make sure to gently fold in the whipped topping and cookies to maintain the light and airy texture of the ice cream. Overmixing can result in a dense, less creamy ice cream.
Prep Time:
15 minutes
Cook Time:
0 minutes
Total Time:
6 hours, 15 minutes (including freezing time)
Nutritional Information:
(Note: The following values are approximate and may vary based on specific ingredients used.)
Calories:
Approximately 250-300 per serving
Protein:
Approximately 3-4 grams per serving
Sodium:
Approximately 50-75 milligrams per serving
Conclusion
This no-churn gingerbread ice cream is a delightful and easy-to-make treat that’s perfect for the holiday season or any time you’re craving a festive dessert. With its creamy texture, warm spices, and crunchy gingerbread cookies, it’s sure to be a crowd-pleaser. So gather your ingredients, follow the simple steps, and enjoy a scoop of homemade goodness!
Questions and Answers About This Recipe
Q1: Can I use a different type of cookie instead of gingerbread cookies?
A: Yes, you can definitely substitute the gingerbread cookies with other types of cookies if you prefer. Gingersnaps, shortbread cookies, or even chocolate chip cookies would work well in this recipe. Just keep in mind that the flavor profile will change depending on the type of cookie you use. If you’re using a different type of cookie, make sure it complements the cinnamon and ginger in the ice cream base.
Q2: How do I prevent ice crystals from forming on the surface of the ice cream?
A: To prevent ice crystals from forming, make sure to cover the ice cream tightly with plastic wrap, pressing it directly onto the surface. This will create a barrier that prevents air from coming into contact with the ice cream, which is what causes ice crystals to form. Also, ensure that your freezer-safe container has a tight-fitting lid to further protect the ice cream from freezer burn.
Q3: Can I add alcohol to this recipe?
A: Yes, you can add a tablespoon or two of rum, bourbon, or your favorite liqueur to the ice cream base before freezing for a boozy twist. Adding alcohol can also help to prevent the ice cream from freezing too hard, resulting in a smoother texture. However, be careful not to add too much alcohol, as it can affect the freezing process and make the ice cream too soft.
Q4: How long does this ice cream last in the freezer?
A: This homemade gingerbread ice cream will last for about 2-3 weeks in the freezer if stored properly in a freezer-safe container with a tight-fitting lid. After that, the texture and flavor may start to deteriorate. It’s best to consume it within this timeframe for the best quality.
Q5: Can I make this recipe dairy-free or vegan?
A: Yes, you can adapt this recipe to be dairy-free or vegan by making a few substitutions. Use sweetened condensed coconut milk instead of regular sweetened condensed milk, and use a dairy-free whipped topping like coconut whipped cream. Also, make sure to use vegan gingerbread cookies. With these substitutions, you can enjoy a delicious dairy-free and vegan version of this gingerbread ice cream recipe.
