Did you know July is National Ice Cream Month? For real! As it turns out, I celebrate wholeheartedly all year long. If you want to do your part to celebrate this month, add No-Churn Plum & Gingersnap Cookie Ice Cream to your menu. No churn = ice cream maker NOT required. How much easier (and delicious) can it get?
I am an ice cream fiend. I eat it all year long, and there are probably just one or two flavors that I avoid. Otherwise, I eat it in sandwich form, at local ice cream shops, straight out of the container with a spoon, and sometimes in a cone.
Now that summer is here and we have so much wonderful fruit to choose from, doesn’t a fruit-based ice cream sound dreamy? I came across dark purple (black) plums at the store recently, and I scooped some up to enjoy. It was only later that I made my husband run back out my husband ran to the store for another bunch of plums that I would turn into No-Churn Plum & Gingersnap Cookie Ice Cream.
Lately I’ve been seeing a lot of easy-to-make ice cream recipes that don’t use eggs in the recipe, or even an ice cream maker! For this recipe, you only need a few ingredients (and no ice cream maker), which is great, right? I loved the idea of pairing plums with ginger, so I swirled some crumbled up gingersnap cookies into the ice cream before freezing it. They soften up in the ice cream, and their spices add the perfect touch.
I’ve never had plum ice cream before, but I can tell you that I can’t wait to make another batch — you know — while plums are still in season, not because I finished the first batch already. Okay so maybe I did, but No-Churn Plum & Gingersnap Cookie Ice Cream is just that good!
For the next batch I may leave the skin on the plums for some nice color. Or I might roast the plums, like this recipe for Roasted Plum Ice Cream from A Cozy Kitchen. Looks fabulous, doesn’t it?
I hope you’ll enjoy No-Churn Plum & Gingersnap Cookie ice cream! It really is a delicious, fruit-based ice cream flavor.
Hungry for more frosty treats? Try one of these Grab a Plate recipes:
Peach, Lavender & Blackberry Ice Cream
Cherry-Almond Ricotta Ice Cream
This fruit-based ice cream is a cinch to make, and you don't even need an ice cream maker! This recipe makes 4 pints.
- 2 cups ripe plums (about 5 medium plums) peeled and cut into chunks
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup gingersnap cookies, finely crumbled
- Add the plum pieces to a food processor and blend until somewhat smooth. If you prefer, instead of adding to a food processor, you could chop the fruit into small pieces so it’s a bit chunkier.
- Add the heavy cream to a stand mixer and beat on high speed until stiff peaks form.
- Gently fold in the sweetened condensed milk and use a wooden spoon or spatula to combine. Next, fold in the fruit and gently combine.
- Transfer half the mixture to a container (I used a 9x5x3-inch loaf tin). Sprinkle half the cookie crumbs over the top, and use a knife to swirl them into the mixture.
- Add the remaining mixture to the loaf pan, and again, sprinkle the remaining cookie crumbs over the top and swirl them into the mixture with a knife.
- Freeze until it reaches your desired consistency, then scoop and serve.
This recipe makes about 4 pints of ice cream.
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