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Dessert
Ginger Ice Cream
5
minutes
minutes
25
minutes
minutes
Chilling Time:
2
hours
hours
2
hours
hours
30
minutes
minutes
Servings:
8
servings
Author:
Alpa Jain
Ginger ice cream is a delicious ice cream to enjoy in fall and winter. It is really very easy to make it at home with only a few ingredients. Check out how to make this no egg, no cook, gluten-free ginger ice cream recipe in an ice cream maker.
Equipment
Ice cream maker
Hand blender
Ingredients
▢
2
cups
Heavy cream
▢
1
cup
Milk
(whole)
▢
⅔
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.
Nutrition
Serving:
0.5
cup
|
Calories:
281
kcal
(14%)
|
Carbohydrates:
20
g
(7%)
|
Protein:
3
g
(6%)
|
Fat:
22
g
(34%)
|
Saturated Fat:
14
g
(88%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
69
mg
(23%)
|
Sodium:
33
mg
(1%)
|
Potassium:
111
mg
(3%)
|
Fiber:
0.04
g
|
Sugar:
20
g
(22%)
|
Vitamin A:
932
IU
(19%)
|
Vitamin C:
0.4
mg
|
Calcium:
77
mg
(8%)
|
Iron:
0.1
mg
(1%)