Modern No-Churn Gingerbread Ice Cream

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Eleanor Rose

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Thanksgiving is gingerbread time at my house and this dessert offers a nice alternative for folks who don't enjoy pumpkin pie. Of course, who doesn't love pumpkin pie?

No-Churn Gingerbread Ice Cream


Ingredients:
2 cups heavy whipping cream
1 jar (7 ounces) marshmallow creme
3 tablespoons molasses
2 tablespoons dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Directions:
Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds.

Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.
 

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