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No-Churn Gingerbread Ice Cream

3 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. + freezing

Makes

8 servings (1 quart)

Updated: 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
No-Churn Gingerbread Ice Cream
No-Churn Gingerbread Ice Cream Recipe photo by Taste of Home
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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

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.

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.

    • Nutrition Facts

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