Ginger ice cream

Ginger ice cream



  • 1 ½ cup Light Evaporated Milk, (375ml)    
  • 1 tsp vanilla essence    
  • 1/4 tsp ground nutmeg    
  • 2 tbsp brown sugar    
  • 50g crystallised ginger, chopped    
  • 2 tbsp maple syrup    


Combine the evaporated milk, vanilla, nutmeg and sugar in a large bowl. Beat with an electric mixer until mixture is creamy.

Pour the mixture into a plastic container and stir every hour until frozen. Remove from the freezer for 10 minutes so that ice cream softens slightly.

Spoon the ice-cream into a bowl and add the ginger and maple syrup. Beat until smooth then refreeze until firm.

Serving Suggestions


  • Stirring the ice-cream whilst it freezes is what gives it that creamy texture. If you don't stir it, it will develop ice crystals and set hard..
  • This ice-cream is a lovely accompaniment to fruit puddings, or the perfect dessert after a big meal to cleanse the palate.
  • This recipe was written by Weight Watchers as part of Kidspot Australia's Positively Life Changing initiative.

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