Quick Ginger Ice Cream Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Quick Ginger Ice Cream Pressure Cooker Recipe


Makes 1 quart

  • ¼ cup chopped crystallized ginger
  • ¼ cup water
  • 1 quart vanilla ice cream


  1. In a small saucepan over medium-low heat, simmer the candied ginger in the water until softened; the liquid will evaporate and thicken a bit
  2. Set aside to cool to room temperature
  3. Soften the ice cream in the refrigerator 15 to 30 minutes, until soft and malleable, but not melted
  4. With an electric mixer or by hand, beat the ice cream quickly until just creamy
  5. Pour in the ginger and soaking liquid; blend until evenly distributed
  6. Working quickly, scrape the ice cream back into the carton
  7. Return the ice cream to the freezer to firm up at least 6 hours

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