Ninja Creami Gingerbread Ice Cream
This no-cook Ninja Creami gingerbread ice cream blends molasses, brown sugar, ginger, cinnamon, and a hint of clove into a creamy holiday pint. No eggs and nothing on the stove, just blend, freeze, and spin.
Servings: 4 people
Calories: 373kcal
Equipment
- Blender
- Ninja Creami Deluxe
- 24 oz Ninja Creami pint
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoon cream cheese
- ⅓ cup brown sugar
- 2 tablespoon molasses
- 1 teaspoon vanilla
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- Pinch of salt
- 4 gingersnap cookies
Instructions
- Add all the ingredients to a blender. Blend until the sugar dissolves and the molasses and spices are fully mixed in.1 cup whole milk, 1 cup heavy cream, ⅓ cup brown sugar, 2 tablespoon molasses, 1 teaspoon vanilla, ½ teaspoon ground ginger, ½ teaspoon cinnamon, ⅛ teaspoon cloves, ⅛ teaspoon nutmeg, Pinch of salt, 2 tablespoon cream cheese
- Pour into a Ninja Creami pint, staying below the max fill line.
- Cover and freeze on a flat surface for 24 hours.
- Remove the lid, lock the pint into the machine, and spin on Lite Ice Cream.
- If it looks crumbly, run Respin once.
- Optional: make a well in the center, add crushed gingersnaps, and run the Mix-In program.4 gingersnap cookies
Notes
- Thaw before spinning: Let the frozen pint sit on the counter for a few minutes for a smoother first spin.
- Molasses: Use regular unsulphured molasses, like Grandma’s. Blackstrap is too bitter.
- Taste first: The base should taste slightly stronger and sweeter than you want, since freezing mellows the flavor.
- Ice cream sandwiches: Sandwich a scoop between two soft molasses or gingerbread cookies, then freeze for 30 minutes to set.
- 16 oz Ninja Creami: Use about two thirds of each ingredient.
- Leftovers: Smooth the top flat before refreezing, then spin again on Lite Ice Cream. Add mix-ins fresh each time.
Nutrition
Calories: 373kcal | Carbohydrates: 31g | Protein: 4g | Fat: 27g
