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No Churn Gingerbread Ice-cream
No churn gingerbread ice-cream - the perfect summer Christmas dessert!
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from
3
votes
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Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
1
servings
Author:
Laura
Ingredients
▢
250
mls cream
▢
½
tin condensed milk
▢
¼
cup
golden syrup
▢
1
teaspoon
ginger
▢
⅛
teaspoon
cinnamon
▢
⅛
teaspoon
nutmeg
▢
1
cup
gingerbread cookie dough
optional
Instructions
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.
Nutrition
Calories:
1214
kcal
|
Carbohydrates:
85
g
|
Protein:
5
g
|
Fat:
95
g
|
Saturated Fat:
58
g
|
Cholesterol:
344
mg
|
Sodium:
145
mg
|
Potassium:
187
mg
|
Sugar:
74
g
|
Vitamin A:
3675
IU
|
Vitamin C:
1.5
mg
|
Calcium:
163
mg
|
Iron:
0.3
mg
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