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A no-churn ice cream with molasses flavor and loaded with soft-baked molasses (gingerbread) cookies.

a scoop of ice cream being taken out of a tin of molasses cookie ice cream

Errr it’s one last holiday recipe for you! I decided not to squeeze in a peppermint recipe, so we will just celebrate Christmas in July. This No-Churn Molasses Cookie Ice Cream I just could not wait to share with you.

I am in love with this ice cream because it reminds me of my favorite Ben and Jerry’s pint; Oatmeal Cookie.

You wanna know the best part of this ice cream? Well there are a few things. First, it is LOADED with soft-baked molasses cookies. It’s also no-churn, which means you can throw all the ingredients together in a mixer and in about five minutes, the batter is ready to freeze.

I am not quite sure if you have leftover gingerbread (or molasses) cookies, but if you do, this is the perfect excuse to make this ice cream! The thing is, your cookies need to be really soft, none of those hard gingerbread men. Why? Because that’s what makes this ice cream so awesome. Did I mention it is loaded with cookies?

I suppose if you did have hard gingerbread cookies, you could grind them up in a food processor and then add them to this ice cream. It would still be good I’m sure!

Over the summer, I went crazy for ice cream! It’s been awhile since I shared a recipe with you. Although I do love my KitchenAid Ice Cream Maker, there is nothing quite like a no-churn ice cream. It’s always on the soft side, which is the way I prefer my ice cream!

You might also need a storage container. I found the perfect Ice Cream Container, this summer, which holds about 6 cups of ice cream. You can also use a metal loaf pan like the one in my pictures, and just cover it with aluminum foil.

This ice cream is a tad on the sweet side, so you should add one tablespoon of molasses at a time, and taste the batter first! Don’t forget to save some extra cookies to put on top, strictly cosmetic of course.

No-Churn Molasses (Gingerbread) Cookie Ice Cream

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Author: Julianne Dell
Prep Time: 6 hours
Cook Time: 0 minutes
Total Time: 6 hours
Yield: 5-6 cups

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Description

A no-churn ice cream with molasses flavor and loaded with soft-baked gingerbread cookies. It’s perfect for the holidays!

Ingredients

1 pk Cool Whip (8oz)
1 jar Sweetened condensed milk (14 oz)
1–2 tbsp Molasses
1 tsp Cinnamon
½ tsp Cloves
8–10 oz Soft-baked Molasses cookies- recipe is here

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Instructions

On medium speed, beat Cool Whip, sweetened condensed milk, molasses, cinnamon and cloves until completely smooth; about 3 minutes.
Break up cookies into smaller pieces and slowly add to batter as it is still mixing. Reserve some cookies to put on the top of the batter.
Pour mixture into a freezer-safe container and sprinkle with additional cookies on top.
Freeze for 4-6 hours.

Category: Dessert
Method: Freezer
Cuisine: American

Keywords: homemade ice cream, no churn ice cream, homemade ice cream with condensed milk

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Recipes from my friends:

Gingersnap Spice Cake from Chef in Training

Gingerbread Cake Roll from Crazy for Crust

Gingerbread Cupcakes with Caramel Molasses Frosting from Life Love and Sugar

Gingerbread Cookie Dough Cups from The Domestic Rebel

Other recipes you might like:

No-Bake Gingerbread Cheesecake