No-Churn Rooibos and Gingersnap Ice Cream
You only need 6 ingredients to make this creamy ice cream — and no ice cream maker needed! This ice cream has a smooth rooibos flavor balanced with tons of bold gingersnap cookies in every bite.
Equipment
- Sieve
- Mixer or whisk
- Silicone spatula
- Plastic wrap
- Loaf pan or 6 cup freezable container
Measure Your Way
Use the button options below to toggle between metric and US customary! For the most accuracy in baking recipes, I recommend using metric (grams) measurements. Ingredients
- 600 milliliters heavy cream
- 35 grams loose leaf rooibos tea
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 397 grams sweetened condensed milk
- 16 - 20 gingersnap cookies, broken into bite-sized pieces
- 4 - 6 additional crumbled gingersnap cookies, optional
From my kitchen to yours, I hope you love this recipe. Tried it? Please leave a quick review to share your thoughts! 🖤
Instructions
- Steep the cream and tea. In a small saucepan, combine the heavy cream and loose leaf rooibos tea on medium low heat. When it reaches a slight simmer (we don't want to boil the cream), take the pan off the heat, and steep for 30 minutes.600 milliliters heavy cream35 grams loose leaf rooibos tea
- Strain and chill. Strain the tea leaves from the cream. The infused heavy cream should be about 2 cups / 480 mL after the simmer and steeping process — if it's a little less, add additional heavy cream until it reaches 2 cups / 480 mL. Place the cream into the refrigerator until it is very cold again. This may take at least 2 - 3 hours.
- Whip cream. Measure out 2 cups / 480 mL of the infused cream. Mix in vanilla extract and kosher salt. Whip to stiff peaks.1 teaspoon vanilla extract¼ teaspoon kosher salt
- Fold gently. Pour the condensed milk into the whipped cream and fold it in gently until fully combined.397 grams sweetened condensed milk
- Add cookies. Gently fold in the crumbled cookies until evenly distributed throughout.16 - 20 gingersnap cookies
- Freeze. Pour the mixture into the loaf pan and smooth the top. Top with additional cookie crumbles, if desired. Cover pan by pressing plastic wrap directly against the surface of the ice cream. If you have a lid, seal the container. Freeze for at least 8 hours or overnight.4 - 6 additional crumbled gingersnap cookies
Notes
Infused heavy cream needs to be very cold. Don't rush this step to chill the infused heavy cream. To speed this up, you can set it in the back of the refrigerator which is typically the coldest part or even the freezer if you keep an eye on it.
Increase container accordingly. Double, triple, etc. the volume of the container you use accordingly if increasing the recipe. For example, to double the recipe, use a container that holds at least 12 cups or 3L.
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