About the Recipe
Indulge in a delightful symphony of creamy, spicy-sweet flavors with this Easy No-Churn Ginger Ice Cream recipe! This delightful and inviting recipe, naturally gluten-free, eliminates the need for special equipment and delivers a silky-smooth frozen dessert with just a few simple ingredients and a touch of creativity. Infused with a warm and fragrant kick from ground and crystallized ginger, this ice cream is the perfect treat for a warm summer day or a cozy evening.
The magic begins with a simple base of whipped heavy cream and sweetened condensed milk. The real fun starts when you infuse this base with a blend of freshly minced ginger and spicy, sweet candied ginger. As it freezes, the texture transforms into an unbelievably light and fluffy delight.
Ingredients
2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 teaspoon ginger juice
1 teaspoon vanilla extract
6 large pieces of candied ginger cut into small pieces
Preparation
In the bowl of the stand mixer, whip the cream until stiff peaks form. Be cautious not to over-whip the cream, as this can result in a grainy texture. The cream is ready when you remove the beaters and the cream stands upright.
In a separate large bowl, whisk the vanilla and ginger juice into the sweetened condensed milk. Gently fold in the whipped cream using a spatula, gradually incorporating the two mixtures together to maintain a light and airy consistency.
Incorporate ⅔ of the candied ginger directly into the cream mixture.
Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.
After scooping the ice cream, sprinkle the candied ginger on top.
Notes