Move over Peppermint Ice Cream, there’s a new holiday ice cream in town! This Gingerbread Ice Cream perfectly encompasses the flavor of Ginger Molasses Cookies all wrapped up in a cool and creamy ice cream.

Why Make this Recipe

• Perfect Holiday Flavor – It’s like eating a gingerbread cookie, in the form of a bowl of ice cream!
• Unique Flavor – This isn’t your typical vanilla ice cream with gingerbread cookies, the ice cream itself is flavored like a ginger cookie, then you’ll also have ginger cookie bites throughout.

Ingredients Needed

This is a quick overview of the ingredients you’ll need for this Gingerbread Ice Cream Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Heavy Cream – you can use heavy cream or heavy whipping cream for this recipe, this keeps the ice cream super rich and creamy with the right amount of fat content. 
• Whole Milk – this keeps the ice cream super creamy, you can substitute for a lower fat ice cream if needed
• Egg Yolks – these get cooked and give the ice cream a custard base that is extra rich and creamy
• Brown Sugar – Gives extra molasses flavor to the ice cream
• Molasses – Needed for that classic gingerbread flavor. I like Grandma’s Original Molasses brand.
• Vanilla Extract – use pure vanilla extract, adds a nice sweet, and warm flavor
• Ground Ginger – needed for the classic gingerbread cookie flavor
• Ground cinnamon, ground cloves, and ground nutmeg – gives the ice cream the perfect blend of warm spices.
• Salt – balances out the sweetness
• Ginger Cookies – I just use store bought Ginger Snap Cookies, they soften up in the ice cream, so they are no longer crunchy.

How to make Gingerbread Ice Cream?

Step 1: Make the Custard Base. Add the milk, and half of the cream to a pot and heat it over medium heat just until the edges start to bubble.

Step 2: Temper the Eggs. Whisk the egg yolks and brown sugar in a medium bowl for a couple minutes until the egg yolks start to get frothy and lighten in color. Slowly pour 1/2 cup of the hot cream mixture into the egg yolk mixture and whisk them together. Then add in another 1/2 cup of the hot cream.

Step 3: Keep Cooking. Pour the mixture back into the pot on the stove, and let it continue to heat for a few more minutes until the sugar is dissolved and the mixture thickens enough to coat the back of a metal spoon.

Step 4: Add in the Extra Ingredients. Pour the Ice Cream mixture through a strainer to remove any curdled egg or milk pieces. Then stir in the remaining heavy cream, molasses, vanilla extract, all the spices, and the salt. Place bowl over another bowl with an ice bath to chill for about 15 minutes. Then cover and place in the fridge for 1-2 hours.

Step 5: Churn the Ice Cream. Pour the ice cream mixture into your frozen and running ice cream maker and let it run according to the manufactures directions, until its like a thick soft serve ice cream.

Step 6: Add the Cookies. You can sprinkle the cookies into the ice cream in the machine, and let it churn for another 5 minutes, or alternate layering the ice cream in a pan, sprinkling the cookie pieces on top. Cover the ice cream in a 2QT container and freeze for at least 6 hours, or overnight for a scoopable, custard style ice cream.

Storage Instructions

Store this ice cream in a 2 QT container with a lid in the freezer for up to 1 month. Store in the back of the freezer for the best results, to avoid ice crystals from forming on the ice cream.

Let the ice cream soften at room temperature for about 10 minutes before scooping, especially the longer its been frozen, or if its frozen in a deep freezer.

This Gingerbread Ice Cream is the perfect way to spread some holiday cheer. It’s festive, flavorful, and surprisingly easy to make it at home. You’ll love it for a cozy game night, or movie night, or serving at a holiday dinner. Either way, it’s guaranteed to impress!

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