No Churn Gingerbread Ice Cream Recipes

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NO-CHURN GINGERBREAD ICE CREAM



No-Churn Gingerbread Ice Cream image

Thanksgiving or Christmas is gingerbread time! And this ice cream says it all. I've found that dark brown sugar works better than light. -Jacqueline, McComas, Paoli, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings (1 quart).

Number Of Ingredients 6

2 cups heavy whipping cream
1 jar (7 ounces) marshmallow creme
3 tablespoons molasses
2 tablespoons dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Steps:

  • Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds., Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

Nutrition Facts : Calories 325 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 39mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.

NO-CHURN ICE CREAM



No-Churn Ice Cream image

Provided by Duff Goldman

Categories     dessert

Time 6h15m

Yield 6 servings

Number Of Ingredients 5

One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch kosher salt
2 cups heavy cream
Your favorite toppings, such as sprinkles, caramel syrup, etc. for serving

Steps:

  • In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
  • In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
  • Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
  • Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
  • Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

NO-CHURN VANILLA AND GINGERSNAP ICE CREAM



No-Churn Vanilla and Gingersnap Ice Cream image

Put away your ice cream maker - and if you don't have one, even better! There's no churning needed in this incredibly easy ice cream and there's no lack of richness either. You can sub out the gingersnaps for your favorite cookies. Both big and little kids can help measure the ingredients and crush the cookies.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 12 servings (6 cups total)

Number Of Ingredients 5

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
Pinch fine salt
2 cups cold heavy cream, cold
1 cup gingersnaps, crushed

Steps:

  • Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze until thick and creamy, like soft-serve, about 2 hours. Swirl in the gingersnaps with a spoon. Continue to freeze until solid and scoopable, about 3 hours more.

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