American•indulgent
Gingerbread Cookie Ice Cream
This easy, no machine Gingerbread Ice Cream recipe will be a big flavor hit with your family and friends this Christmas season.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
8
- 14 oz (1 Can/ 400ml) sweetened condensed milk, cold
- 2 cup (16oz/450 ml) heavy cream, cold
- 1 tsp vanilla extract ((optional))
- 1+1/2 cup ( 3 1/2oz/135g) crushed gingerbread cookies
Instructions
- 1
Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- 2
Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- 3
Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- 4
Now you have your ice cream base add in your gingerbread cookie crumbs.
- 5
Freeze at least 4 hours or overnight before scooping and serving.