Gingerbread Cookie Ice Cream: A Festive Twist on Classic Flavors
This spiced, creamy dessert turns holiday cookies into a refreshing frozen delight.
Gingerbread Cookie Ice Cream: The Ultimate Holiday Treat
If you’re a fan of warm, spiced desserts and crave the unique flavors of the winter holidays year-round, gingerbread cookie ice cream is your dream come true. This delightful dessert blends the deep, fragrant essence of gingerbread spices with rich, luxurious cream and crunchy pieces of gingerbread cookies. Whether you’re looking for a festive finish to a holiday meal or simply want to incorporate those cherished flavors into a cool, refreshing treat, this recipe brings it all together—and you’ll be surprised at just how easy it is to make at home.
Why You’ll Love This Gingerbread Cookie Ice Cream
- Simple preparation: Minimal steps with no custard base required, making it perfect for quick kitchen adventures.
- Authentic gingerbread flavor: Blackstrap molasses, real cream, and spice blends give that unmistakable rich taste.
- Customizable sweetness and spice: Adjust sugar or molasses to suit your taste preferences.
- Perfect use for leftover cookies: A creative way to repurpose holiday gingerbread or use store-bought cookies year-round.
Ingredients: The Heart of Gingerbread Flavor
To capture the soul of gingerbread in ice cream form, you’ll need the following:
- Heavy cream and whole milk: For a rich, creamy base.
- Blackstrap molasses: The signature ingredient for depth and that bittersweet edge.
- Cane sugar: Adds sweetness and balances the strong spices.
- Vanilla extract: Enhances and rounds out the spice flavors.
- Gingerbread spice mix:
- Ground ginger
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Gingerbread cookies: Chopped into generous chunks, they add crunch and bursts of flavor throughout.
Choosing the Best Gingerbread Cookies
The cookies you choose will define the character of your ice cream. Opt for cookies with a crackly snap if you prefer crunchy pockets of gingerbread in the ice cream. Softer, chewier cookies will soak up some moisture and lend a different, more cake-like texture. Think about your favorite texture and try both!
Recipe: Step-by-Step Guide to Gingerbread Cookie Ice Cream
Ingredients List
- 2½ cups heavy cream
- ¾ cup whole milk
- 3 tablespoons blackstrap molasses (add a 4th for bolder flavor)
- 2 tablespoons cane sugar (add more for a sweeter result)
- 1 tablespoon vanilla extract
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1½ cups gingerbread cookies, chopped into big chunks
Instructions
- In a deep bowl, combine heavy cream, molasses, sugar, vanilla, and all spices. Using a hand or stand mixer, beat just until the cream starts to thicken—it should be thicker but nowhere near soft peaks.
- Gradually pour in the milk with the mixer running at low speed, blending until just combined.
- Transfer the mixture to your ice cream maker and churn according to manufacturer’s instructions (typically 10–20 minutes), until you reach a soft-serve consistency.
- Add the cookie chunks in the last minute of churning, allowing them to distribute evenly throughout the ice cream.
- Scoop the ice cream into a freezer-safe container, smooth the top, and freeze until firm (about 2 hours) for classic scoopable texture.
Expert Tips and Variations
- Boost the gingerbread flavor: For a punchier taste, increase molasses to 4 tablespoons or add a touch more ground ginger.
- Adjust sweetness: The base is intentionally less-sweet; add 2–3 tablespoons more sugar to suit your preference.
- Try different cookies: Substitute in sugar cookies, graham crackers, or shortbread for variations in texture and flavor. Just keep in mind the cookie’s moisture absorption.
- No-churn method: Beat cream to soft peaks, fold in remaining ingredients, freeze, and add cookie pieces once semi-solid for an ice cream maker-free approach.
- Add mix-ins: Swirl in caramel, chocolate chips, or candied ginger for a decadent twist.
Serving Suggestions
- Scoop into waffle cones or bowls for a fun, handheld dessert.
- Top with fresh whipped cream, a dash of cinnamon, or drizzle with dark chocolate.
- Pair a scoop with warm gingerbread cake for the ultimate double-gingerbread treat.
- Serve as an elegant dessert at your holiday dinner table—garnished with edible gold leaf, candied nuts, or gingerbread cookie crumbs.
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Making Ahead & Storage
Homemade gingerbread cookie ice cream can be stored in the freezer in an airtight container for up to two weeks. The cookie chunks will soften over time, melding with the creamy base. For the freshest texture, enjoy within the first week—if it lasts that long!
Planning holiday gatherings? Make the base two days ahead, churn, and freeze for last-minute serving. The ease of preparation makes it perfect for entertaining.
Holiday Tips: The Many Uses of Gingerbread Cookies
This ice cream is a brilliant way to use up leftover gingerbread cookies from your holiday baking spree. Here are a few creative ideas:
- Repurpose: Crumble stale gingerbread cookies into the ice cream to give them second life.
- Gift idea: Pack homemade ice cream in pretty containers and give as edible gifts (just be sure to keep it frozen until delivery).
- Dessert bar: Set out bowls of chopped gingerbread, marshmallows, and sprinkles for guests to customize their scoops.
Frequently Asked Questions (FAQs)
Q: Can I make this gingerbread cookie ice cream without an ice cream maker?
A: Absolutely. Use the no-churn method: beat heavy cream to soft peaks, gently fold in all other ingredients except cookies, pour into a container, freeze until semi-solid, fold in cookie chunks, and freeze until fully set.
Q: What type of molasses is best for this recipe?
A: Blackstrap molasses yields a robust, bittersweet flavor. If you prefer a milder taste, choose regular or mild molasses.
Q: How do I prevent the cookies from going soggy?
A: Use cookies with a firmer, crisp texture. Add them at the very end of churning (or just as the mixture becomes semi-solid in the freezer, for no-churn). Store the ice cream tightly sealed to control moisture.
Q: Can I substitute the gingerbread cookies with something else?
A: Yes, sugar cookies and graham crackers both work well. For a different spice, try speculoos or gingersnaps.
Q: How long will homemade gingerbread cookie ice cream keep?
A: Stored properly in the freezer, it keeps for up to two weeks, though the texture is best in the first week.
Gingerbread Cookie Ice Cream Recipe Table
| Ingredient | Amount | Purpose |
|---|---|---|
| Heavy Cream | 2½ cups | Main base, richness |
| Whole Milk | ¾ cup | Balances texture |
| Molasses | 3–4 tbsp | Signature depth, color |
| Cane Sugar | 2–5 tbsp | Sweetness |
| Vanilla Extract | 1 tbsp | Aroma, flavor balance |
| Ground Ginger | ½ tsp | Gingerbread spice |
| Ground Cinnamon | ¼ tsp | Warmth |
| Ground Cloves | ⅛ tsp | Complexity |
| Ground Nutmeg | ⅛ tsp | Classic spice |
| Gingerbread Cookies | 1½ cups, chopped | Crisp, spicy crunch |
Final Thoughts: Bringing Gingerbread Cheer to Your Home
Gingerbread cookie ice cream isn’t just another frozen dessert—it’s a festive, flavorful celebration of everything holidays. Thanks to its easy preparation, customizable spiciness, and irresistible blend of textures, this recipe deserves a permanent spot in your winter (or anytime) dessert rotation. Whether you’re entertaining, looking for ways to use extra cookies, or just chasing a taste of nostalgia, a batch of homemade gingerbread ice cream is sure to bring joy to every scoop.
Bonus: Decorating & Gifting Tips
- For festive flair, serve in glass jars tied with ribbon, topped with mini gingerbread men or candied orange peel.
- Double the batch and freeze in single-serve cups for easy holiday party treats.
- Pair with homemade spiced hot chocolate for an indulgent dessert duo.
References
- https://www.upr.org/utah-news/2023-12-20/usu-extension-education-highlight-gingerbread-recipes-galore
- https://www.thepioneerwoman.com/food-cooking/recipes/a100518/gingerbread-cookie-ice-cream/
- https://tastykitchen.com/recipes/holidays/gingerbread-cookie-ice-cream/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g41767405/gingerbread-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11913/gingerbread-cookies-11913/
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