Gingerbread & Raspberry Ice Cream Recipe

A delicious way to use excess gingerbread cookies, if there are any leftovers, to create this delectable ice cream.

Make your own gingerbread cookies or use purchased Speculas or Ginger nut biscuits. 

You may like to omit the mixed spice if your cookies are already strongly spiced.

Team this ice cream up with the Waffle Cone recipe here.

Gingerbread & Raspberry Ice Cream Recipe

No Churn Gingerbread & Raspberry Ice Cream

Kathy from Garter Blue
Difficulty: ♥ ♥ Not too tricky
This no churn method of making ice cream is simple and delicious with gingerbread cookies & Christmas spices & raspberries added.
Prep Time 20 mins
6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine Italian
Servings 8 servings

Equipment

  • Hand mixer or stand mixer
  • Freezer proof container or pan for storage of ice cream
  • Spatula
  • Spoon

Ingredients
  

  • 2 cups Heavy whipping Cream (500ml) Cold
  • 1 tspn Vanilla Essence or Vanilla paste
  • 1 can Sweetened Condensed Milk Cold
  • 1/2 tspn Mixed Spice
  • 1 cup Raspberries frozen & crushed
  • 1/2 cup extra raspberries Chunky crushed for topping of ice cream
  • 1 1/2 cups Gingerbread cookies chunky crushed
  • 1/2 cup extra Gingerbread Cookies chunky crushed for topping of ice cream

Instructions
 

  • Ice Cream Ingredients
  • Whip the cold whipping cream with the mixer until soft peaks form & the cream coats the back of a spoon thickly
    Whip Cream
  • Add the vanilla to the whipped cream & beat until combined
  • Add the condensed milk in a steady stream, whilst the mixer is on high speed, until it is incorporated into the cream & the mixture thickens slightly.
    Condensed milk
  • Fold the chunky crushed gingerbread cookies, spice & 1 cup of the raspberries to the cream mixture, gently fold through until incorporated together.
    Raspberry Gingerbread Ice Cream
  • Don't over whip at this stage as this will prevent the ice cream from freezing properly & being of smooth creamy texture.
  • Pour the cream mixture into a container.
    Raspberry Gingerbread Ice Cream
  • Sprinkle extra 1/2 cup crushed gingerbread cookies on top of the ice cream
    Raspberry Gingerbread Ice Cream
  • Sprinkle extra 1/2 cup raspberries on top of the ice cream
  • Cover the container with tightly wrapped plastic wrap and alfoil. Freeze for approximately 6 hours, or until the ice cream has become solid enough to scoop.
    Raspberry Gingerbread Ice Cream
  • Let ice cream stand out of freezer for 5 mins to aid with scooping.
    Serve in cones, on top of cakes, pies, or brownies, with fruit, or however you desire!
    Raspberry ice cream cones

Notes

Notes

This ice cream keeps for up to 2 weeks in the freezer. Use the use by date of the cream as an indicator date.
To make scooping easier if the ice cream, leave the ice cream at room temperature for 5 -10  minutes before scooping. Dip the scoop or spoon in hot water to aid with scooping the ice cream out.
Check out my courses @ https://garterblue.com.au/course-hub-online-courses/
Recipe / Instruction worksheets are not for resale or distribution (c) Garter Blue
Waffle Cone RecipeGingerbread Cookie Recipe
Keyword Gingerbread & Raspberry Ice Cream

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Pin It on Pinterest