No-Churn Gingerbread Ice Cream

Name: No-Churn Gingerbread Ice Cream
Prep time: 15 min
Total time: 15 min
Yield: 8 servings (1 quart)
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. + freezing

By Taste Of Home Editorial Team

Recipe by Jacqueline McComas, Paoli, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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.

TEST KITCHEN APPROVED

No-Churn Gingerbread Ice Cream

Contest Winner

3 Reviews Add your review

Yield:8 servings (1 quart)

Prep:15 min

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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

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Directions

1
Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds.