Description
This Gingerbread Ice Cream is a creamy, spiced treat perfect for the holiday season. It combines rich heavy cream and whole milk with warm gingerbread spices and molasses, churned into a smooth and flavorful ice cream that’s sure to delight your taste buds.
Ingredients
Scale
Ice Cream Base
- 1 cup heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 3 teaspoons gingerbread spice mix
- 2 tablespoons regular molasses
Instructions
- Combine Ingredients: In a large measuring cup or bowl, whisk together the heavy cream, whole milk, sugar, gingerbread spice mix, and molasses until the sugar is fully dissolved and the mixture is smooth.
- Churn the Ice Cream: Pour the combined mixture into your ice cream machine and churn according to the manufacturer’s instructions. This typically takes about 40 minutes for the machine to achieve a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream to a freezer-safe container and freeze for 3 to 4 hours until firm and scoopable.
Notes
- You can adjust the amount of gingerbread spice mix to suit your taste preference for spice intensity.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze, stirring every 30 minutes to break up ice crystals until firm.
- Use full-fat dairy for the creamiest texture.
- The ice cream will keep well in the freezer for up to two weeks if stored in an airtight container.
