Who doesn’t love ice cream? Definitely not me!
I wanted to share this recipe I semi created (all by myself) today.
My ice cream craving sent me into the kitchen and when I failed to find a tub in the freezer I made my way to the cupboard. Sitting on the shelf perfectly at eye level were gingersnap cookies…yum. Luckily for me, my mom owns an ice cream maker so I snatched the gingersnap cookies out of the cupboard and thought, “hm, these would be good in ice cream.”
I started with just a simple and classic vanilla ice cream recipe:
1 1/2 cups whole milk
1 cup plus 2 tablespoons granulated sugar
pinch of kosher salt
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
But, instead of using vanilla syrup, I substituted it with maple syrup. I added a handful of oats and two handfuls of gingersnap cookies that I had broken into smaller pieces. (no need for measuring the oats nor cookies). To top the ice cream I sliced a banana and added a cookie or two. I think heating maple syrup and drizzling it over top would taste excellent as well.
It was a light and delicious ice cream! I absolutely love the taste of homemade ice cream versus store bought. And ice cream made with oats and topped with banana is healthy ice cream, right? kidding…maybe.
Side note: You would need an ice cream maker for this recipe, unless there is some other way to make ice cream at home that I am unaware of. If you know of an alternative way, please let me know below! The ice cream maker I used was this one.
Let me know down below if you try this recipe yourself! And comment your favorite ice cream recipes, I would love to try them!
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