Homemade gingerbread ice cream makes a delicious dessert that combines the quintessential flavors of gingerbread cookies with the smooth, creamy texture of ice cream. Made with just four ingredients, this no-churn ice cream is sure to be a hit!
Gingerbread flavored ice cream is perfect for the holiday season. It's a festive holiday treat that's perfect for Christmas and the wintertime.
The ice cream turns out perfectly creamy and packed with warming spices to evoke the essence of the holiday season. If you love the flavors of gingerbread, you might also make a batch of gingerbread fudge, gingerbread snowflakes or gingerbread cookies.
For more ice cream inspiration try my peanut butter and jelly ice cream recipe, butter pecan ice cream sandwiches, easy ice cream sandwich cake, Pumpkin Ice Cream , Banana Split Ice Cream or our delicious Easy Pineapple Ice Cream (No Churn) recipe.
Why You Will Love This Gingerbread Cookie Ice Cream Recipe
- Easy to follow instructions make this ice cream recipe perfect for beginners.
- This ice cream is full of flavor that you will love.
- Makes a wonderful addition to your holiday dessert lineup or can enjoy the gingerbread flavors any time of year!
- Homemade ice cream with gingerbread cookies offers a one-of-a-kind blend of flavors that isn't commonly found in other ice cream varieties.
Ingredients
All you need to make homemade gingerbread cookie ice cream are four simple ingredients. Here's a look at what you need:
- Heavy Whipping Cream and Sweetened Condensed Milk: Together they make the best no churn ice cream base.
- Ground Cinnamon: Use nutmeg, pumpkin pie seasoning, cloves, allspice, cloves or a combination instead. I love pumpkin pie spice and highly recommend you trying it.
- Gingersnaps or Gingerbread Cookies: To give this simple no-churn ice cream recipe its unique gingerbread flavor.
See the recipe card below for the exact quantities of each ingredient.
How to Make Gingerbread Ice Cream
Here are the easy steps to make gingerbread-flavored ice cream at home this holiday season.
- Whip the heavy cream into stiff peaks using an electric hand mixer or stand mixer.
- Fold in the condensed milk and cinnamon using a spatula.
- Add the ginger cookie pieces to the bowl.
- Mix until the cookies are evenly distributed throughout the ice cream mixture.
- Pour the ice cream mixture into a 9x5 inch loaf pan and cover with plastic wrap.
- Freeze the ice cream for 5 hours before scooping and serving it.
Hint: Gently folding the ingredients into the whipped cream helps limit the amount of air you knock out of the whipped cream, which gives you a smoother, creamier ice cream.
If you love recipes like this, you may also enjoy our peanut butter ice cream with Snickers sauce, Strawberry Banana Ice Cream or our Homemade Dark Chocolate Ice Cream (No Eggs) recipe.
Storage
To store and freeze your homemade ice cream, consider using a specialized ice cream container or freezer safe rubbermaid container for best results.
Seal ice cream tightly, and place it in the freezer with plastic wrap covering the surface to protect your ice creams flavor for up to two months.
What to Serve with Homemade Ice Cream
Indulging in ginger cookie ice cream can be a delightful experience and here are a few serving suggestions for you to try:
- Serve it up on its own or paired with a warm slice of smoked pecan pie, or even used to make some homemade ice cream sandwiches.
- Drizzling some caramel sauce over your gingerbread cookie ice cream not only adds a touch of sweetness but is delightful.
- Don't hesitate to enjoy your homemade ice cream with apple crisp, pumpkin pie, or gingerbread cake.
Tips
Follow these tips, and you'll be on your way to creating the perfect gingerbread ice cream.
- Let the ice cream sit at room temperature for a few minutes before serving to soften to make it much easier to scoop.
- Give it time to sit. Six hours is the minimum time to allow the ice cream to freeze but overnight is ideal.
- Use either store bought or homemade gingersnaps in this recipe. If they're freshly baked, make sure to cool completely first.
- Gently fold the ingredients into the whipped cream in order to prevent knocking the air out of the whipped cream. This ensures a smoother, creamier ice cream.
- Choose cookies with a strong ginger flavor and a firm texture that will hold up well when mixed into the ice cream base.
FAQ
Do you have questions about making homemade gingerbread cookie ice cream?
It's a delicious dessert inspired by the flavors of gingerbread cookies and other holiday treats that typically contains a mix of warm spices combined with a sweet cream base.
No, while most ice cream recipes require an ice cream maker but this no-churn method does not which means anyone can make it!
While it is often associated with the winter holiday season, you can certainly enjoy this versatile dessert year-round.
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More Ice Cream Recipes
Do you like ice cream? Here some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Gingerbread Ice Cream
Equipment
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 cup gingersnaps or gingerbread cookies chopped
Instructions
- Use an electric hand mixer or stand mixer to whip the heavy cream into stiff peaks. Once the cream reaches stiff peaks, gently fold in the condensed milk and cinnamon using a spatula.
- Use the spatula to gently fold in the gingersnap pieces until they are evenly distributed throughout the ice cream mixture.
- Pour the ice cream mixture into a 9x5 inch loaf pan and cover with plastic wrap. Allow the ice cream to set in the freezer for 5 hours.
- Serve and enjoy!
Video
Notes
Nutrition
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