Imagine a dessert that captures the essence of fall in every single creamy, crunchy bite - a revolutionary ice cream that transforms classic autumn flavors into a mind-blowing frozen treat! This Apple Butter Gingersnap Ice Cream isn't just another dessert; it's a culinary journey that marries the warm, spicy notes of gingersnap cookies with the rich, smooth sweetness of apple butter, creating a sensational experience that will make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 1 quart
Ingredients
- 2 cups heavy cream
- 1 cup apple butter
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 cup crushed gingersnap cookies
Instructions
- In a large mixing bowl, combine heavy cream, apple butter, brown sugar, ground ginger, and cinnamon. Whisk thoroughly until all ingredients are completely integrated and the mixture is smooth.
- Place the mixture into the refrigerator and chill for 30-45 minutes to ensure the ingredients are well-combined and cold, which helps create a smoother ice cream texture.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency.
- During the last 2-3 minutes of churning, gradually add the crushed gingersnap cookies to distribute them evenly throughout the ice cream.
- Transfer the churned ice cream into a freezer-safe container, using a spatula to smooth the top and ensure even distribution of the gingersnap cookies.
- Cover the container with plastic wrap or a tight-fitting lid and freeze for at least 4 hours or overnight to allow the ice cream to firm up completely.
- Before serving, let the ice cream sit at room temperature for 5-7 minutes to soften slightly, making it easier to scoop.
- Serve in chilled bowls and optionally garnish with additional crushed gingersnap cookies or a drizzle of caramel sauce.
Tips
- Chill Out: Ensure all ingredients are cold before mixing to achieve the smoothest possible texture. A well-chilled mixture helps prevent ice crystals from forming.
- Cookie Crunch Strategy: Crush gingersnap cookies just before adding them to maintain their crisp texture. Aim for a mix of fine crumbs and small chunks for varied texture.
- Churning Wisdom: Don't overmix during the last few minutes of churning. Gently fold in cookie pieces to prevent them from becoming too broken down.
- Freezing Finesse: For the best consistency, let the ice cream sit at room temperature for 5-7 minutes before serving to soften slightly.
- Storage Secret: Use a freezer-safe container with a tight-fitting lid to prevent freezer burn and preserve the ice cream's creamy texture. Pro Tip: For an extra indulgent touch, drizzle some caramel sauce or sprinkle additional crushed gingersnap cookies just before serving!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 3g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 100mg
