It's easy to dress up plain vanilla ice cream for the holidays by spicing up with a little molasses and ginger. A friend gave my this simple recipe.
- 2 cups vanilla ice cream, softened
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1/2 cup crushed crisp gingersnaps (about 8 cookies)
- In a bowl, combine the ice cream, molasses and ginger just until blended; stir in cookie crumbs. Cover and freeze for 4 hours or until firm. Yield: 6 servings.
Originally published as Gingersnap Ice Cream in Taste of Home Annual Recipes Annual 2003, p151
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Gingersnap Ice Cream
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review