Indulge in the rich, spiced flavor of homemade Gingerbread Ice Cream – a creamy, easy-to-make frozen treat that’s perfect for any occasion.

– 2 cups heavy whipping cream

– 1 (14 oz) can sweetened condensed milk

– 1/4 cup molasses

– 2 teaspoons ground ginger

– 1 teaspoon ground cinnamon

– 1 cup crushed gingerbread cookies

Cook Mode Prevent your screen from going dark

1. In a large bowl, use a hand mixer or stand mixer fitted with the whisk attachment to whip the heavy cream until stiff peaks form.

2. In a separate bowl, whisk together the sweetened condensed milk, molasses, ginger, and cinnamon until well combined.

3. Gently fold the sweetened condensed milk mixture into the whipped cream until fully incorporated.

4. Fold in the crushed gingerbread cookies.

5. Transfer the Gingerbread Ice Cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

6. Scoop and serve the ice cream, garnishing with additional crushed gingerbread cookies if desired.

For a firmer ice cream, you can freeze it for 6-8 hours or overnight. Store any leftovers in an airtight container in the freezer for up to 2 months.