No-Churn Gingerbread Ice Cream
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:
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Ingredients for - No-Churn Gingerbread Ice Cream

1. 2 cups heavy whipping cream -
2. 1 jar (7 ounces) marshmallow creme -
3. 3 tablespoons molasses -
4. 2 tablespoons dark brown sugar -
5. 1/2 teaspoon ground allspice -
6. 1/2 teaspoon ground cloves -

How to cook deliciously - No-Churn Gingerbread Ice Cream

1. Stage

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

2. Stage

Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

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