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No Churn Gingerbread Ice-cream
No churn gingerbread ice-cream - the perfect summer Christmas dessert!
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from
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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 Facts
No Churn Gingerbread Ice-cream
Amount per Serving
Calories
1214
% Daily Value*
Fat
95
g
146
%
Saturated Fat
58
g
363
%
Cholesterol
344
mg
115
%
Sodium
145
mg
6
%
Potassium
187
mg
5
%
Carbohydrates
85
g
28
%
Sugar
74
g
82
%
Protein
5
g
10
%
Vitamin A
3675
IU
74
%
Vitamin C
1.5
mg
2
%
Calcium
163
mg
16
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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