I have totally stolen this recipe from The View From Great Island! Well, I fell in love with their cake recipe and I just had to try to make it into an ice cream. Since I can no longer eat any solid food and I lovelovelove gingerbread, I have to try right? I think so! I have no idea if this recipe will work out but every other of the no churn ice cream recipes have turned out amazing so I have faith that this will too! Here is the original cake recipe…
UPDATE: This recipe, in ice cream form, is a partial fail! It was made at Umpa’s Bakery (a.k.a. Aunt Paul’s kitchen) and there was too much liquid for it to freeze properly and the spices were waaay too potent! I had 2 small spoonfuls at noon and my mouth is still burning 5 hours later! lol
So going forward we are going to cut the molasses by 1/2 or maybe a 1/3 and the same with the spices for the cream mixture. The spiced rum buttercream was fine. I’ll leave the recipe as is so just know to cut it by a 1/3 and go from there. Note to self, and all of you, a cake recipe does not equate to an ice cream recipe! lol
I have become an ice cream snob! It is kind of funny because I was NEVER an ice cream lover. If I could choose a snack, I would always choose something salty. Mmmmmmm-mmmmmm, nothing like a big bowl of buttery, salty popcorn! Or a whole big bag of chips! Ohhhh, how I miss potato chips! And candy! That was my sweet fix. I loved candy! Peanut M & M’s! Fuzzy Peaches! Ohhhh, my beloved Gummy Bears! How I miss you!
Errrr…back to my ice cream snobbery! I don’t know if you have noticed but I have stopped listing sales on “frozen desserts” in my weekly flyer reviews. I’m sorry but if cream is not the first ingredient then it’s not worth buying! They can’t even call it ice cream on the packaging. I just can’t allow you to eat that especially when the real deal is only a dollar or two more!
These no churn ice cream recipes make THE best ice creams that I have eaten! I’m quite literally on the edge of crying because my pumpkin pie ice cream is running out and my malted vanilla ice cream with home-made caramel and fudge swirls is gone!:(
I can’t wait to try this new concoction but for those of you who are new to my blog, here are the recipes that we’ve made and loved!
- 2 cups of heavy whipping cream (or coconut cream for dairy free)
- 1 14 oz of sweetened condensed milk (or sweetened condensed coconut milk)
- 2 tsp. of vanilla extract
- 1/2 cup of molasses – Nope! Only 2 Tbsp!!
- 2 tsp. of ground ginger – Nope! 1 Tsp!
- 1 tsp. of cardamom – Nope! 1/2 Tsp!
- 1 tsp. of cinnamon – Okay, I like cinnamon so I left it but you do you!
- 1/2 tsp. of ground cloves – Nope! 1/4 Tsp!
- 1/2 tsp. of nutmeg – Nope! 1/4 Tsp!
- pinch of salt
Spiced Rum Ripple
- 4 Tbsp. of unsalted butter, room temperature
- 2 cups of icing sugar, sifted
- 3 Tbsp. of spiced rum
- heavy whipping cream for thinning
- In a large bowl mix together sweetened condensed milk, molasses, vanilla, ground ginger, cardamom, cinnamon, ground cloves, nutmeg and salt. Set aside.
- To make buttercream blend the softened butter and icing sugar until fluffy. Add spiced rum. Add whipping cream a tablespoon at a time until it’s smooth, light and fluffy. Set aside.
- In a cold bowl, beat whipping cream until stiff peaks form. Gently fold whipping cream into sweetened condensed milk mixture just until combined.
- Pour 1/3 of cream mixture into a loaf pan or freezer safe container. Spoon dollops of spiced rum buttercream over the cream mixture. Repeat process ending with spiced rum. Using a knife, swirl spiced rum mixture through cream mixture.
- Cover and freeze for at least 4 to 6 hours before serving. Enjoy!
I hope you are brave enough to try my invention! lol