No-Churn Gingersnap Cookie Ice Cream

A no churn easy recipe from Gemma Stafford! I wrote about ice cream in a bit more detail in a separate blog post here. Gemma Stafford has a series of no churn ice cream that she comes up with a huga range of flavor variations. I like her videos a lot for fun flavor variations and easy recipes! This one is characteristic – just two ingredients (condensed milk and whipped cream), and it comes together nicely and great when you want a specific flavor of ice cream to dress up any dessert. This went with the Thanksgiving pies (Pumpkin and Pecan) that I made for Thanksgiving dinner in junior year in college! Great memories as well with a bunch of us hosting our own Thanksgiving dinner the first year we moved to the Marylander.

Recipe: adapted from Gemma Stafford”s Bigger Bolder Baking Homemade No Churn Ice Cream

Ingredients (makes 3 pints)
2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)

Instructions:
Place sweetened condensed milk in the fridge to keep cold
Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. For this, add Gingersnap cookies, and pair with Thanksgiving pies
Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

 

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