No-Churn Molasses (Gingerbread) Cookie Ice Cream

  • Author: Julianne Bayer
  • Prep Time: 6 hours
  • Total Time: 6 hours
  • Yield: 5-6 cups


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


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


  1. On medium speed, beat Cool Whip, sweetened condensed milk, molasses, cinnamon and cloves until completely smooth; about 3 minutes.
  2. 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.
  3. Pour mixture into a freezer-safe container and sprinkle with additional cookies on top.
  4. Freeze for 4-6 hours.
  • Category: Dessert
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