Gingerbread Ice Cream is like a Christmas hug in a bowl. I remember one year, the snow was coming down hard, and the scent of gingerbread cookies filled my tiny apartment. That’s when I thought, “Why not turn this into ice cream?” I wanted to capture that warm, spicy, cozy feeling in a frozen treat. What I love about this recipe is how the molasses and spices play together, creating that unmistakable gingerbread flavor. Plus, the bits of crushed cookies add the perfect amount of texture. It’s my go-to festive holiday desserts when I want something easy yet impressive. And trust me, this homemade gingerbread ice cream beats anything you can buy at the store! Let’s get cooking.
Why You’ll Love This Gingerbread Ice Cream
- Taste the holidays in every bite. Seriously, this Christmas ice cream flavor is like a party in your mouth!
- Quick and easy to make. I’m talking minimal effort for maximum holiday cheer!
- Requires minimal ingredients. You probably have most of these gingerbread ice cream ingredients in your pantry already.
- A fun twist on classic gingerbread flavors. It’s the perfect way to enjoy that spiced cookie ice cream recipe in a new and exciting way!
- Perfect for festive gatherings. This holiday ice cream flavor is always a hit at parties (trust me, it disappears fast!).
- Kids and adults both will love it. Who can resist the taste of gingerbread flavored ice cream?
- Better than store-bought Gingerbread Ice Cream. Homemade always wins, right? Especially when it comes to this gingerbread flavored frozen dessert!
Ingredients for Gingerbread Ice Cream
- 2 cups heavy cream (provides richness and a super creamy texture – don’t skimp on this!)
- 1 cup sweetened condensed milk (adds sweetness and that smooth, dreamy consistency we all love in ice cream)
- 2 tablespoons molasses (this is key for that signature gingerbread flavor; I always use dark molasses for a bolder taste, but light works too!)
- 1 teaspoon ground ginger (essential spice for that warm kick; if you have fresh ginger, even better – just grate about a teaspoon!)
- 1 teaspoon ground cinnamon (adds that classic sweetness and spice that makes you think of the holidays)
- ½ teaspoon ground nutmeg (provides a lovely nutty, warm note that complements the other spices perfectly)
- ¼ teaspoon ground cloves (adds a pungent, spicy depth; a little goes a long way, trust me!)
- ½ cup crushed gingerbread cookies (adds texture and really intensifies the gingerbread flavor; I’m a sucker for those soft gingerbread cookie ice cream sandwiches, so I usually sneak a few extra cookies, and use my favorite brand of Gingerbread Cookie Ice Cream)
How to Make Gingerbread Ice Cream: A Step-by-Step Guide
- Step 1: Whip the heavy cream. Grab a large bowl and your trusty electric mixer. Whip those 2 cups of heavy cream until stiff peaks form. You’ll know it’s ready when the cream holds its shape – this creates the light and airy base for your perfect Gingerbread Ice Cream!
- Step 2: Combine the ingredients. Now, gently fold in that can of sweetened condensed milk, the 2 tablespoons of molasses (smell that amazing aroma!), 1 teaspoon of ground ginger, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves. Mix it all until it’s just combined. The mixture should have a light brown color and smell like all those warm spices that make it the best Gingerbread Flavored Ice Cream. Don’t overmix!
- Step 3: Add the cookies! This is the fun part. Stir in ½ cup of crushed gingerbread cookies. I like to leave some chunks bigger than others for extra texture! Distribute them evenly throughout the mixture to ensure every single scoop has that delightful gingerbread cookie crunch. This is what really makes it a **Gingerbread Cookie Ice Cream** treat!
- Step 4: Freeze, baby, freeze! Pour that gorgeous mixture into a loaf pan. Next, cover it with plastic wrap, pressing it right onto the surface to prevent any pesky ice crystals from forming. Freeze for at least 6 hours (but overnight is even better!) to allow the Gingerbread Ice Cream to fully set and develop its amazing flavor. Trust me, patience is key here!
- Step 5: Serve and enjoy! Once frozen solid, scoop your homemade Gingerbread Ice Cream into bowls or cones. I love topping mine with a little extra sprinkle of crushed gingerbread or a drizzle of molasses. Finally, enjoy the creamy, spiced, and totally festive treat! It will be a Christmas ice cream flavor you will never forget!
Pro Tips for the Best Homemade Gingerbread Ice Cream
Want to take your homemade Gingerbread Ice Cream to the next level? Here are a few tricks I’ve learned over the years to ensure your festive holiday desserts are a total hit:
What’s the secret to perfect Gingerbread Ice Cream?
It’s all about using high-quality gingerbread cookies! Trust me, the flavor of the cookies directly impacts the overall taste of your Christmas ice cream flavor. Think about it – those spices, that molasses… they all contribute. I sometimes use homemade cookies for an even richer, more intense gingerbread cookie ice cream flavor. It’s worth the extra effort!
Can I make Gingerbread Ice Cream ahead of time?
Absolutely! This spiced cookie ice cream recipe is fantastic for meal prep. In fact, I often make it a few days in advance. It keeps beautifully in the freezer for up to two weeks. The key is to ensure it’s properly covered in an airtight container to prevent that dreaded freezer burn. Nobody wants icy Gingerbread Ice Cream, right?
How do I avoid common mistakes with Gingerbread Ice Cream?
One of the biggest pitfalls is over-mixing after you add the cookies! I know it’s tempting to stir everything vigorously, but resist! Over-mixing can cause the crushed gingerbread cookies to become soggy and lose their delightful crunch. Gently fold them in just until they’re evenly distributed for the best texture in your homemade gingerbread ice cream.
Best Ways to Serve Your Gingerbread Ice Cream
Okay, so you’ve got this amazing Gingerbread Ice Cream, now what? I love serving it in a simple bowl or a fun waffle cone. For extra pizzazz, add a dollop of whipped cream – because who doesn’t love whipped cream? – a sprinkle of those crushed gingerbread cookie crumbs, or even a drizzle of molasses for that extra sticky sweetness. Thinking about pairings? This holiday ice cream flavor is amazing with a warm slice of apple pie or even a slice of my favorite gingerbread cake. Honestly, serve this Christmas ice cream flavor as a festive dessert during the holidays, or, let’s be real, any time you’re craving that incredible taste of gingerbread.
Nutrition Facts for Gingerbread Ice Cream
Alright, let’s talk numbers! Here’s a quick breakdown of what you’re getting in each yummy serving of this holiday ice cream flavor. Keep in mind, these are just estimates – your actual numbers might wiggle a bit depending on the exact ingredients you use for your homemade gingerbread ice cream.
- Calories: 250
- Fat: 18g
- Protein: 3g
- Carbohydrates: 25g
- Fiber: 0g
- Sugar: 20g
- Sodium: 50mg
This nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
How to Store and Reheat Gingerbread Ice Cream
Alright, you’ve made this amazing holiday ice cream flavor; now, how do you keep it perfect? First things first, store your Gingerbread Ice Cream in an airtight container in the freezer. I swear by those reusable plastic containers – they really lock in the freshness! Kept this way, your spiced cookie ice cream recipe will maintain its quality and delightful texture for up to 2 weeks. Pro tip: avoid storing it in the refrigerator at all costs! It’ll melt into a soupy mess, and nobody wants that. Now, the best part: there’s absolutely no reheating required! Just scoop and enjoy your homemade Gingerbread Ice Cream straight from the freezer. If it’s a little too hard (sometimes freezers can be intense!), let it sit at room temperature for just a few minutes to soften slightly before scooping. Trust me; that little bit of patience makes all the difference for the perfect bite of Christmas ice cream flavor!
Frequently Asked Questions About Gingerbread Ice Cream
Got questions about this festive holiday desserts? I’ve got answers! Here are some of the most common questions that come up when folks are making my homemade gingerbread ice cream. Don’t be shy, ask away!
Q: Can I use a different type of cookie?
A: Absolutely! While gingerbread cookies definitely give you that authentic Gingerbread Ice Cream flavor, feel free to experiment. Shortbread or even snickerdoodles can be delicious! But remember, the stronger the spice in your cookie, the closer you’ll get to that classic taste. What other Christmas cookie ice cream recipes are there? I’ve heard of peppermint bark, and even sugar cookie versions!
Q: Can I make this recipe vegan?
A: You bet! Swapping out the dairy is totally doable. Simply substitute that heavy cream with full-fat coconut cream (the kind that’s super thick when chilled) and replace the sweetened condensed milk with a vegan alternative – there are some great ones made from coconut or oats. Can I use maple syrup instead of molasses? It’ll change the flavor profile a bit, but it can work in a pinch! Just remember, molasses is what gives it that signature gingerbread kick.
Q: How can I make my Gingerbread Ice Cream even more flavorful?
A: Oh, there are so many ways to pump up the taste! For a grown-up twist, try adding a tablespoon of bourbon or rum extract – just be sure not to overdo it! A little cinnamon or nutmeg can also enhance the spice profile. What other Gingerbread Dessert Ideas can I try? Think gingerbread lattes, gingerbread parfaits, or even gingerbread cookie sandwiches with this amazing ice cream!
Variations of Gingerbread Ice Cream You Can Try
Love this Gingerbread Ice Cream but want to mix it up? Here are a few fun twists on my classic Christmas ice cream flavor that I think you’ll love. These are all easy swaps and additions, so don’t be shy—get creative with your homemade gingerbread ice cream!
- Vegan Gingerbread Ice Cream: Swap the heavy cream for full-fat coconut cream and use vegan condensed milk. You won’t believe how rich and creamy this dairy-free version of our holiday ice cream flavor is!
- Gluten-Free Gingerbread Ice Cream: Simply use your favorite gluten-free gingerbread cookies when you’re crushing them to mix in. It’s an easy swap for a delicious gluten-free spiced cookie ice cream recipe!
- Spiced Rum Gingerbread Ice Cream: For a boozy kick, add 1-2 tablespoons of rum extract to the mixture before freezing. This gives it a warm, cozy flavor that’s perfect for festive holiday desserts.
- Gingerbread Ice Cream Sandwiches: Sandwich scoops of this incredible Christmas ice cream flavor between two soft gingerbread cookies. This makes the best gingerbread cookie ice cream sandwiches, trust me!
Gingerbread Ice Cream: Unexpectedly Delicious Treat
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy the taste of gingerbread cookies in a creamy, cold dessert with this gingerbread ice cream recipe. It features warm spices like cinnamon, ginger, and molasses.
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup crushed gingerbread cookies (gingerbread cookie ice cream)
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk, molasses, and spices until well combined to make gingerbread flavored ice cream.
- Stir in the crushed gingerbread cookies.
- Pour the gingerbread ice cream mixture into a loaf pan, cover, and freeze for at least 6 hours or overnight.
- Scoop and enjoy the festive spiced flavors of this Christmas ice cream flavor!
Notes
- For a stronger gingerbread flavor, add more molasses or spices.
- Use your favorite brand of gingerbread cookies for this gingerbread spice ice cream.
- This homemade gingerbread ice cream is a perfect holiday ice cream flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
