Description
This ultra simple gingerbread chocolate chip no churn ice cream is packed with crumbled gingerbread cookies, mini chocolate chips, and warm winter spices.
Ingredients
Units
Scale
- 2 1/2 cups Heavy Cream, divided
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1 inch Peeled Fresh Ginger, sliced
- 1 tsp Vanilla Extract
- 1 can Condensed Milk
- 3 tsp Light Corn Syrup
- 2 Tbsp Molasses, Full Flavor preferrable
- 1/3 cup Mini Chocolate Chips
- 1 1/2 cups Chopped Gingersnaps
Instructions
- In a small sauce pan, combine the cinnamon, allspice, cloves, nutmeg and ginger. Add 1/2 cup of the heavy cream to the saucepan and turn the pan to medium heat. Stir the mixture together to steep the spices. Do not allow the mixture to come to a full boil, but steam and a few bubbles is okay. Cook for about 5 minutes. Set aside to cool, or refrigerate if you can. Remove the sliced ginger pieces and discard.
- In a small bowl, stir together the condensed milk, molasses, and corn syrup. Set aside.
- In a large mixing bowl, whip the remaining heavy cream, along with the chilled spiced heavy cream, until it is fully whipped and stiff peaks have formed.
- Fold in the molasses condensed milk mixture until it is completely incorporated. The cream will soften and the mixture may appear to flatten and become more liquidy.
- Fold in the chocolate chips and 1 cup of the chopped gingersnaps. Pour the mixture into a loaf pan, or a 9×9 baking dish. Top with the remaining half cup of gingersnaps, and extra chocolate chips, if you want them. Because you do.
- Freeze for 4-6 hours. Cover any remaining portions with a double layer of plastic wrap or aluminum foil once the ice cream has set.
Notes
Adapted from Country Living’s Gingerbread Chocolate Chunk No Churn Ice Cream December 2018 magazine.