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No-Churn Gingerbread Ice Cream

3 reviews
Total Time
Prep: 15 min. + freezing

By Taste Of Home Editorial Team

Recipe by Jacqueline McComas, Paoli, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

Thanksgiving or Christmas is gingerbread time! And this ice cream says it all. I've found that dark brown sugar works better than light. —Jacqueline, McComas, Paoli, Pennsylvania

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Test Kitchen tips
  • Use this no-churn base of heavy cream and marshmallow cream with different flavor combinations to make it your own.
  • Light brown sugar will work, too, but dark brown sugar adds a more robust flavor and darker color.
    • Test Kitchen Approved

    No-Churn Gingerbread Ice Cream

    Contest Winner
    3 reviews
    Prep Time 15 min
    Yield 8 servings (1 quart)

    Ingredients

    • 2 cups heavy whipping cream
    • 1 jar (7 ounces) marshmallow creme
    • 3 tablespoons molasses
    • 2 tablespoons dark brown sugar
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
    Text Ingredients

    Directions

    1. Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds.
    2. Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

    Nutrition Facts

    1/2 cup: 325 calories, 22g fat (14g saturated fat), 68mg cholesterol, 39mg sodium, 26g carbohydrate (26g sugars, 0 fiber), 2g protein.

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