No holiday dessert table is complete without this no-churn gingerbread ice-cream. It’s a super easy recipe and is the perfect Christmas dessert!
We accidentally cut down 2 Christmas trees! Well, not really. Let me explain.
Every year Josh spends the few months leading up to Christmas scoping out the side of the roads he drives down to find our Christmas tree and yesterday was Christmas tree day! Only we got there, found the one that Josh had picked out and he cut it down but there were 2 growing right next to each other! So of course, we couldn’t leave one by itself! We now have one beautiful, tall, perfectly shaped, scraping the ceiling tree in the lounge…and the second tree has found its home in the bathroom! It is equally as beautiful, but luckily much smaller. We are officially those people they were talking about on the radio the other day that go totally overboard at Christmas.
Speaking of going overboard at Christmas, for some reason this year, I have felt the need to make every food we would normally eat Christmas flavoured. Today, my favourite 4 ingredient, no churn vanilla ice-cream has got into the holiday spirit and become gingerbread ice-cream!
The cream is whipped, spices and golden syrup added to the condensed milk and it’s mixed together and into the freezer. Optional, but highly recommended is frozen chunks of gingerbread cookie dough. I made a batch of these cookies, kept some of the dough out, broke it into small pieces and froze them slightly, before mixing into the ice-cream. They made the ice-cream seriously great!
Even though it’s cold in half of the world for Christmas I still think this would be the perfect accompaniment to any hot Christmas dessert. And for us summer Christmas kids – it’s just plain perfect!
No Churn Gingerbread Ice-cream
- 250 mls cream
- 1/2 tin condensed milk
- 1/4 cup golden syrup
- 1 tsp ginger
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 cup gingerbread cookie dough optional
- In a small pot over a medium heat, melt together the condensed milk, golden syrup and spices. Don't bring to boil. This will only take a few minutes.
- Allow to cool in the fridge for about an hour.
- If using gingerbread cookie dough, break it up into smallish chunks, lay out on a baking tray and freeze for about an hour.
- Whip the cream, and stir through the condensed milk mixture and the cookie dough chunks.
- Pour into a freezer proof container and freeze overnight.