Gingerbread Ice Cream Recipe



Gingerbread Ice Cream Recipe

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

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.

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.


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