Gingerbread Chocolate Ice Cream
recipe

A velvety delicious chocolate ice cream that's incredibly easy to make without an ice cream maker, featuring gingerbread for a festive twist. You can prepare this treat well in advance and store it in the freezer before Christmas.
Preparation Time: 15 minutes + freezing time
Serving Size: 6-8 servings

Ingredients:

- 200 g dark chocolate
- 400 ml heavy cream
- 100 g sugar
- 1 tsp vanilla extract
- 200 g crushed gingerbread cookies
- A pinch of salt

Instructions:

1. Melt the dark chocolate in a double boiler or microwave until smooth and fully melted.
2. In a large bowl, whip the heavy cream until soft peaks form.
3. Gently fold the melted chocolate, sugar, vanilla extract, and a pinch of salt into the whipped cream until well combined.
4. Add the crushed gingerbread cookies to the mixture and fold gently to distribute evenly.
5. Pour the mixture into an airtight container and freeze for at least 4-6 hours, or until completely frozen.
6. Remove the ice cream from the freezer about 10 minutes before serving to soften slightly.

Nutritional Information (per serving, approximately 100 g):

- Energy: 250 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fat: 18 g
- Fiber: 1 g

Reviews: 4.22 (332 reviews) ★★★★★ share