Gingersnap Ice Cream Recipe
- 2 cups vanilla ice cream, softened
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1/2 cup crushed crisp gingersnaps (about 8 cookies)
- 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.
1/2 cup: 146 calories, 6g fat (3g saturated fat), 19mg cholesterol, 99mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 2g protein.
Reviews for Gingersnap Ice Cream
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.