No Churn Gingerbread Ice Cream Recipes
NO-CHURN GINGERBREAD ICE CREAM
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
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings (1 quart).
Number Of Ingredients 6
Steps:
- Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds., Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.
Nutrition Facts : Calories 325 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 39mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.
NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
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