Ginger ice cream is a delicious treat to enjoy especially in the cooler months of fall and winter. It is very easy to make no egg ginger ice cream at home in the Cuisinart ice cream maker.
You can serve it for parties, potlucks and enjoy the warm flavor during the fall months. It is perfect to serve during the holidays, Thanksgiving, or entertaining your family and friends.
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Ingredients
This gluten-free, homemade, ginger ice cream is made with no eggs. It is made with only a few ingredients. You will need whole milk, heavy cream, sugar, a pinch of salt, and fresh ginger.
Whole milk and heavy cream are the main ingredients that make the ice cream creamy. If you use low-fat milk then the ice cream will take longer to churn and will turn out to be less creamy.
Fresh ginger is used in this recipe. A little bit of candied ginger can be sprinkled over the ice cream while serving to give a rich ginger flavor.
I have not used vanilla extract as I prefer to have the ginger flavor by itself. If you like a hint of vanilla in the ice cream, you can add a few drops.
Instructions
Making ginger ice cream at home is really very easy. It just takes a few minutes of your time and you can make delicious and creamy ice cream for your friends and family with minimum effort.
In a high-speed blender like Vitamix, add milk, sugar, a pinch of salt, and chopped ginger. Blend everything well, increasing the speed from low to high gradually, until the sugar is well dissolved.
Now stir in the heavy cream and mix it with a spoon or a spatula. There is no need to whisk after adding the heavy cream as the mixture will be churned in the ice cream machine.
Chill the mixture in the refrigerator for about two hours or even overnight to allow the ginger flavor to be absorbed by the mixture. Filter the mixture using a strainer to get rid of any ginger chunks or fiber and then churn it in the ice cream machine.
I have made this ice cream in the Cuisinart ICE 100 compressor ice cream maker and there is no need to freeze the bowl. Depending on the type of ice cream maker you may have to freeze the bowl for about 24 hours before churning.
Churn the ginger ice cream mix in the ice cream maker for about 25 minutes. The ice cream will be of soft-serve consistency. You can enjoy it right away! To make it firmer or eat it later, transfer the ice cream to a freezer-safe container and freeze it for about 5-6 hours.
Serving suggestions
You can enjoy ginger ice cream more in the cooler months of fall and winter due to its warm ginger flavor. You can serve it with a slice of pumpkin bread or banana bread.
Just grab a scoop and serve it to your delight in a waffle cone, sugar cone, or bowl. Sprinkle some candied ginger, cinnamon powder, sprinkles, or grated chocolate for extra flavor.
Variations
Ginger ice cream is very delicious and you can adapt it to your taste.
- Cinnamon - you can add some cinnamon powder (about â…› teaspoon) if you like the cinnamon flavor.
- Vanilla - if you like a dash of vanilla in the ice cream you can add about ½ to 1 teaspoon, while adding the heavy cream, depending on your taste.
- Candied ginger chunks - you can add some candied ginger chunks as add-ins just before the ice cream is done churning.
Equipment
I have used the Cuisinart ICE 100 compressor ice cream maker. However, any other ice cream maker will work fine. If you have a larger capacity ice cream maker using a freezer bowl or the salt and ice type, you can scale the recipe to adapt to your ice cream maker.
I love the compressor ice cream maker because there is no need to freeze the bowl and I can make batch after batch of ice creams in one day.
If you are looking to buy an ice cream maker for your family then check out this post on which ice cream maker to buy.
Storage
Homemade ginger ice cream can last in the fridge for about a month. After about two weeks you may see tiny crystals of ice cream. This ice cream is so delicious that it will be gone before you know 🙂
Top tip
- If you are using a compressor machine, precooling the ice cream bowl for 5-10 minutes helps reduce the overall churning time.
- If you make batch after batch of ice creams in a compressor ice cream maker, after rinsing the bowl with water, pat dry it well. This prevents ice from forming on the outside of the bowl while churning which can make it difficult to remove from the machine.
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📖 Recipe
Ginger Ice Cream
Equipment
Ingredients
- 2 cups Heavy cream
- 1 cup Milk (whole)
- â…” cup Organic cane sugar
- 2 tablespoon Ginger (fresh, chopped coarsely)
- 1 pinch Salt
Instructions
- In a blender, add milk, sugar, ginger, and a pinch of salt.
- Blend on medium speed until all the sugar is dissolved.
- Add heavy cream.
- Mix well with a spatula or a spoon (do not whisk).
- Chill the mixture in the fridge for about 2 hours or overnight.
Churning ginger ice cream in ice cream maker
- Stir and filter the chilled mixture using a strainer before pouring it into the ice cream machine bowl.
- Start the ice cream machine and churn the mixture for about 25 minutes.
- Ice cream will be of soft-serve consistency.
- Transfer the ginger ice cream to a freezer-safe container.
- Freeze it for 5-6 hours before serving.
- While serving, optionally sprinkle some candied ginger pieces.
Notes
- This recipe makes 1 quart ice cream.
- If you are using a compressor ice cream maker, you can pre-cool the bowl for 5 minutes before putting the mixture.
Mignone says
Can I use ground ginger powder or ginger paste? Thanks
Alpa Jain says
Hi Mignone,
I think it should work well. I have not tried it though. Let me know how it turns out.
Cheers
Alpa