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No Churn Eggnog & Gingersnap Protein Ice Cream

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10 4
Calories: 260 kcal
Course: Dessert
Cuisine: Canadian

Ingredients

  • 2 1/4 cups Califia Farms Holiday Nog Almond Milk (18 oz)
  • 4 gram scoops Cellucor Vanilla Casein
  • 1 oz can sweetened condensed milk
  • 1/2 cup gingersnap syrup (4 oz)
  • 6 Stauffer ginger snap cookies crumbled
  • 3 oz bourbon
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Dash ground cloves
  • Dash ground ginger

Instructions

    Cup of Yum
  1. Add eggnog and protein powder to a large bowl and mix with a hand mixer until smooth and thick.  Add condensed milk, bourbon, and spices and continue to mix until well combined.
  2. Pour the ice cream base into a 1.5 liter loaf pan or similar freezer-safe container.  Freeze for about 2-3 hours - the ice cream should be firm but still able to be stirred with effort.
  3. Pour gingersnap syrup and crumbled gingersnap cookies on top of ice cream.  Using a spoon or knife, swirl the syrup and cookies throughout the ice cream base, being careful not to overmix (you want to still be able to see the definition of the gingersnap swirls).  Return to freezer for 1-2 hours longer before serving.

Nutrition Information

Calories 260kcal (13%) Carbohydrates 36g (12%) Protein 14g (28%) Fat 5g (8%) Cholesterol 18mg (6%) Sodium 141mg (6%) Potassium 82mg (2%) Sugar 32g (64%)

Nutrition Facts

Serving: 104

Amount Per Serving

Calories 260

% Daily Value*

Calories 260kcal 13%
Carbohydrates 36g 12%
Protein 14g 28%
Fat 5g 8%
Cholesterol 18mg 6%
Sodium 141mg 6%
Potassium 82mg 2%
Sugar 32g 64%

* Percent Daily Values are based on a 2,000 calorie diet.