Double Ginger Caramel Swirl No Churn Ice Cream (+ video)
If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream maker required with this easy ginger caramel no-churn recipe
Our quick two-minute video shows just how simple it is to make ice cream at home.
It was my mom’s idea to combine ginger and caramel in this simple no-churn ice cream recipe. Ginger and caramel are two of her favourite flavours and favourites of mine too.
Welcome to Ice cream heaven: Ginger Caramel No Churn Ice Cream
We are officially into the routine of stopping for ice cream cones when we head to our cottage for the weekend. We drive right past a country store that serves a wonderful variety of flavours and with a car full of kids it’s hard not to stop.
One of my favourite flavours is salted caramel. But when I’m eating salted caramel ice cream I can’t help but think about ginger and a homemade ginger ice cream I had on holidays years ago.
This ginger caramel no churn ice cream is a combination of what are really my two favourite flavours of ice cream: caramel and ginger.
For this recipe I made a half batch of our Molasses Caramel Sauce but you could use store-bought caramel sauce too.
Ginger Caramel No Churn Ice Cream
Ingredients:
- 1 can (300 ml) sweetened condensed milk
- 2 tablespoons Crosby’s Fancy Molasses
- 2 cups heavy cream
- ½ tsp. powdered ginger
- ¼ cup chopped candied ginger
- ½ cup caramel sauce
Instructions:
- Line a 9×5 inch loaf pan with parchment paper.
- In a small bowl, whisk together the sweetened condensed milk and the molasses.
- In a large bowl whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and powdered ginger and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
- Fold in the candied ginger then drizzle over most of the caramel sauce. Stir once or twice (you want thick ribbons of the sauce to remain) then scrape mixture into the prepared pan. Even out the top then drizzle remaining caramel sauce over top. Draw a butter knife through the mixture in a figure-eight pattern to incorporate the final drizzle of sauce.
- Cover and freeze for at least 6 hours.
One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.
[molasses molasses_type=fancy_molasses]
Terri Pierce
Hi Bridget…this sounds relish! Have you ever tried to make this with coconut or almond milk instead of the condensed milk and heavy cream?
Cheers from Topsham! :)
Terri Pierce
Of course I meant “Delish!” Spell check strikes again! :)
Crosby Molasses
Hi Terri! I haven’t tried the recipe with coconut milk but should. If I come up with something that works I’ll be sure to post it.
Gini
Watching for that too… thank you….
Karen Reddy
When you put *heavy cream* is that what percent? Whipping cream, table cream, cooking cream? I never know which is expected.
Crosby Molasses
Hi Karen, Yes, Heavy cream is whipping cream. Enjoy!
Phyllis
Where do you get candied ginger ? (never heard of it)
Lynn Purdy
Candied ginger is sometimes available in the Health Food section of a large grocery store. It is also available at the Bulk Barn. I hope you are able to find some, in your neighbourhood.
Brenda Miller
I’ve gotten it at the Bulk Barn here in Halifax NS.