I know this is something you can buy in the store, but it will not be as spectacular as this ice cream. I use fresh ginger that is infused into the cream and pieces of crystallized ginger is folded in. I’m not stingy on the crystalized ginger so you get some in every bite.

This smooth, sweet ice cream with the sharp taste of ginger is a guaranteed crowd pleaser.

ginger ice cream


Course Dessert
Servings 2 pints


  • 473 ml whipping cream 35% MF
  • 300 ml condensed milk
  • 1 1 tsp vanilla extract
  • 4 inch knob of ginger grated
  • cup crystallized ginger cut into small pieces


  • Pour the container of whipping cream into a small saucepan and grate the ginger into it. Let steep for 20 minutes.
  • Pour the cream through a sieve into the bowl of an stand mixer with a whisk attachment.
  • Whisk until you have soft peaks.
  • Add the condensed milk and vanilla extract.
  • Mix for for about a minute until fully incorporated.
  • Turn off mixer and with a spatula, fold in the crystallized ginger.
  • Pour into a freezer safe container and freeze overnight.


The crystallized ginger I buy comes in round pieces so I cut it up, but if you can find them already in tiny pieces then get that. 
Crystallized ginger is also called candied ginger. 
If you don’t have a stand mixer, you can use a handheld one. Just strain the cream into the mixing bowl.