Gingersnap Ice Cream Recipe

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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.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 6 servings

Ingredients

  • 2 cups vanilla ice cream, softened
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1/2 cup crushed crisp gingersnaps (about 8 cookies)

Nutritional Facts

1 serving (1/2 cup) equals 146 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 99 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (1/2 cup) equals 146 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 99 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.

This recipe pairs well with a sweet white wine.

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