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, trace 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.