PREP: 3 hr 10 min
COOK: 0 min
SERVES: 6
4-Ingredient Gingerbread Cookie Ice Cream
SHARE THIS:Make this no-churn easy-to-make ice cream for any of your holiday get-togethers.
Ingredients
- 1 pint (2 cups) Oakhurst Heavy Whipping Cream
- 1 (14-oz.) sweetened condensed milk
- 2 teaspoon vanilla
- ½ cup coarsely crushed crisp gingerbread or ginger snap cookies
Optional: Crisp gingerbread or ginger snap cookies.
Preparation
- Combine whipping cream, sweetened condensed milk and vanilla in blender or food processor. Blend on high, stopping and scraping sides as needed, until mixture is silky and smooth (30 seconds). Do not over blend. By hand, gently stir in crushed cookies.
- Pour into 4-cup freezer-safe plastic food container. Freeze for at least 3 hours until frozen.
- To serve, let ice cream sit at room temperature 10 minutes before scooping. Garnish with cookies, if desired. Serve alone or with apple crisp, apple pie, pecan pie, pumpkin pie, etc.
