Ginger Snap Ice Cream – a delicious recipe with heavy whipping cream, milk, sugar, vanilla, salt, ginger snap cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat half of the cream in a small pot with the sugar and the pinch of salt. Stir until dissolved. Remove from heat, and add to a bowl with the rest of the cream, the whole milk, and the vanilla extract. Chill in the refrigerator until completely cooled.
2
While the mixture chills, place the ginger snaps in a bag, and gently smash them using a meat pounder. You want a mix of smaller crumbs and larger chunks.
3
After chilling is complete, freeze the mixture, following the directions of your preferred ice cream maker.
4
When the mixture has transformed into a (still slightly soft) ice cream, add the ginger snap crumbles, and let it churn 30 more seconds to fully incorporate the cookies.
5
Put the entire mixture in the freezer for at least an hour, which allows the cookies to soften and the flavors to incorporate fully with each other.
653
kcal
Calories
46
g
Fat
56
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups heavy whipping cream, 1 cup whole milk, 2/3 cup sugar, 1 teaspoon vanilla extract, and more.
Yes, Ginger Snap Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
