No-Churn Ginger Ice Cream

Summer is the perfect time for ice cream, which means the perfect time to explore different ice cream flavors! If you like ginger, you can give this no-churn ginger ice cream a try.


No-Churn Ginger Ice Cream

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 2- to 3-inch piece ginger, peeled and grated on a Microplane
  • 1 teaspoon ground ginger
  • Pinch fine salt
  • 2 cups heavy cream, cold
  1. Chill a 9″ x 5″ metal loaf pan.
  2. Whisk together the condensed milk, grated ginger, ground ginger, and salt in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into metal loaf pan and freeze, covered, until solid and scoopable, about 5 hours.

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