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.
No Churn Gingerbread & Raspberry Ice Cream
- Hand mixer or stand mixer
- Freezer proof container or pan for storage of ice cream
- 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
- Whip the cold whipping cream with the mixer until soft peaks form & the cream coats the back of a spoon thickly
- 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.
- Fold the chunky crushed gingerbread cookies, spice & 1 cup of the raspberries to the cream mixture, gently fold through until incorporated together.
- 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.
- Sprinkle extra 1/2 cup crushed gingerbread cookies on top of the 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.
- 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!
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