Gingerbread Cookie Ice Cream

1. 1

   Place cream, molasses, sugar, vanilla, and spices in a large bowl. Whip until cream begins to thicken. Stop before it reaches a thickness that can be dolloped.

2. 2

   Gradually beat in milk and mix well to combine.

3. 3

   Pour mixture into an ice cream maker and churn according to manufacturer's instructions. This usually takes about 15-20 minutes for me. During the last minute or so of churning, add the gingerbread cookie chunks.

4. 4

   Transfer to a freezer-safe container and freeze until solid, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.