This ultra simple gingerbread chocolate chip no churn ice cream is packed with crumbled gingerbread cookies, mini chocolate chips, and warm winter spices. The secret ingredient is key to making this smooth and decadent!
I’ve had a bit of a beef with no churn ice creams in the past. I’ve made them a few times, but I could never get past the fact that mine never turned out creamy or soft like everyone else’s on the internet. Initially I blamed it on the Pinterest movement, that we bloggers were just convinced that we could sacrifice ease for actual success in a recipe, making something that was “good enough”, if it still meant we were getting hits and clicks out of it – feeding the Pinterest machine instead of ourselves.
But I have officially unlocked the secret to good, I mean really good, no churn ice cream.
Every fall I hit the pumpkin spice thing hard. Coffee, cereals, scones, you name it, I’m there. But right after Thanksgiving, and give me all the warm, cozy, winter spices, gingerbreads, and boozy confections you can. Maybe even a peppermint mocha here and there.
And am I the only one that loves ice cream when it’s cold out? All the more reason to layer under a pile of fuzzy blankets on the couch, by the fire? Then there is the dog, who is velcroed to me as soon as my spoon glances the bottom of the dish. It’s like a Pavlovian response with this dog, he hears the ding, and then he’s there, drooling all over my leg. Utterly ridiculous animal. But I can never say no to him.
So here we are, with an Christmas worthy, easy, actually soft and creamy, no churn ice cream, that is perfect for cold weather, and cozying up by the fire. It’s speckled with mini chocolate chips, mixed with chopped and crumbled gingersnap cookies, and topped with even more. I might not have been sold on no churn ice creams before but this gingerbread chocolate chip no churn ice cream really is one for the books!
One of the best tips I ever learned for making ice cream was from America’s Test Kitchen. To reduce the ice crystals from forming in the ice cream, they added a couple teaspoons of corn syrup to the mixture. It really did make all the difference in traditional custard based ice creams, so I gave it a go with this gingerbread chocolate chip no churn ice cream, and it worked like a charm!! After the requisite four hours in the freezer, it was light, creamy, soft and absolutely perfect. It’s definitely worth tucking this little tid bit away in the memory bank for future use.
Want more Christmas themed recipes??