Gingersnap Ice Cream
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 TimePrep: 10 min. + freezing
- 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.
Nutrition Facts1/2 cup: 146 calories, 6g fat (3g saturated fat), 19mg cholesterol, 99mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 2g protein.
Originally published as Gingersnap Ice Cream in 2003 Taste of Home Annual Recipes
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