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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.