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Gingerbread ice cream is the perfect combination of warm holiday spices and rich, creamy texture.
This festive frozen dessert captures the essence of classic gingerbread cookies with flavors of ginger, cinnamon, nutmeg, and molasses, all blended into a smooth, velvety ice cream base.
Whether you’re looking for a unique twist on traditional holiday treats or a cool contrast to warm seasonal desserts, this recipe delivers a delightful balance of spice and sweetness.
It’s a fantastic addition to your holiday table, perfect for serving alongside pies, cakes, or even on its own with a drizzle of caramel sauce.
Homemade gingerbread ice cream not only tastes better than store-bought versions, but it also allows you to control the quality of ingredients and customize the mix-ins.
Whether you prefer a silky-smooth texture or enjoy the crunch of crushed gingerbread cookies, this recipe is versatile and easy to adjust to your preferences.
Why You’ll Love This Recipe
1. The Perfect Holiday Flavor
The warm, spiced notes of ginger, cinnamon, and nutmeg bring all the cozy feelings of freshly baked gingerbread, making this ice cream a comforting yet refreshing holiday treat.
2. Creamy and Indulgent Texture
Made with a rich custard base, this ice cream is luxuriously smooth and creamy, ensuring every spoonful melts in your mouth.
3. Unique Yet Familiar
While traditional gingerbread is often enjoyed as cookies or cake, this recipe transforms those nostalgic flavors into a frozen dessert that’s both exciting and comforting.
4. Easy to Customize
Want some extra crunch? Add crushed gingerbread cookies.
Looking for a little extra zing? Stir in some candied ginger. You can even make it dairy-free with a few simple swaps!
5. Pairs Wonderfully with Other Desserts
Serve it alongside warm brownies, apple pie, or even in a festive ice cream sandwich with soft gingerbread cookies. The possibilities are endless!
Ingredients You’ll Need
To make the best gingerbread ice cream, you’ll need just a few key ingredients to create the rich, spiced base and that signature flavor of gingerbread.
Here’s what you’ll need:
For the Ice Cream Base
- Heavy cream (2 cups): This provides the rich and creamy texture that forms the base of the ice cream.
- Whole milk (1 cup): Milk adds creaminess without being as thick as the cream, balancing the richness.
- Egg yolks (4 large): These help create a smooth custard-like base and contribute to the ice cream’s velvety texture.
- Granulated sugar (3/4 cup): Sweetens the ice cream and complements the spices.
For the Gingerbread Flavors
- Molasses (1/4 cup): The deep, earthy flavor of molasses gives the ice cream that distinct gingerbread taste.
- Ground ginger (1 tablespoon): This adds a warm and slightly spicy kick.
- Ground cinnamon (1 teaspoon): A classic holiday spice that perfectly complements the ginger.
- Ground nutmeg (1/2 teaspoon): A subtle spice that enhances the overall flavor profile.
- Ground cloves (1/4 teaspoon): A little goes a long way, giving the ice cream a rich, aromatic depth.
- Vanilla extract (1 teaspoon): Enhances the sweetness and balances out the spices.
Optional Add-Ins
- Crushed gingerbread cookies (1/2 cup): For extra texture and flavor.
- Candied ginger (2 tablespoons): Adds a sweet and spicy bite if you’re a fan of ginger.
Step-by-Step Instructions
1. Prepare the Ice Cream Base
Start by combining the heavy cream and whole milk in a medium saucepan.
Place the saucepan over medium heat and bring the mixture to a simmer.
Stir occasionally to prevent it from scorching. Once the cream mixture begins to steam and small bubbles form around the edges, remove it from the heat.
Meanwhile, whisk the egg yolks and granulated sugar together in a separate bowl until the mixture becomes light and slightly fluffy.
Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Gradually add more of the hot cream, continuing to whisk, until the yolks are fully incorporated into the cream.
Now, return the egg-cream mixture to the saucepan and place it back on the stove.
Cook over low to medium heat, stirring constantly with a wooden spoon or spatula.
Keep stirring until the mixture thickens and coats the back of the spoon—this should take about 8-10 minutes. Don’t rush this step to avoid curdling the eggs.
2. Infuse the Gingerbread Spices
Once the custard has thickened, remove it from the heat and stir in the molasses, ground ginger, cinnamon, nutmeg, cloves, and vanilla extract.
Stir until the spices are well blended into the custard, and the molasses is fully dissolved.
The mixture should smell wonderfully fragrant and spiced.
3. Chill the Mixture
To ensure your ice cream has a smooth texture, it’s essential to chill the custard base.
Pour the mixture into a clean bowl and cover it with plastic wrap. Be sure the wrap touches the surface of the custard to prevent a skin from forming.
Let it cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld together.
4. Churn the Ice Cream
Once the custard has cooled, pour it into your ice cream maker.
Follow the manufacturer’s instructions for churning—typically, it will take about 20-25 minutes.
The mixture should start to thicken and resemble soft-serve ice cream.
5. Add Mix-Ins and Freeze
If you want to add some texture and extra gingerbread flavor, gently fold in the crushed gingerbread cookies or candied ginger during the last few minutes of churning.
Once churned, transfer the ice cream into an airtight container.
Press a piece of plastic wrap or parchment paper onto the surface of the ice cream before sealing the lid. Freeze for at least 4 hours or until firm.
Pro Tips for the Best Gingerbread Ice Cream
1. Use Fresh Spices for Maximum Flavor
For the most aromatic and vibrant gingerbread flavor, make sure your spices are fresh.
Ground spices lose their potency over time, so if yours have been sitting in the pantry for a while, consider buying new ones.
Freshly ground cinnamon, ginger, and nutmeg can really elevate the taste of your ice cream.
2. Chill the Base Thoroughly
After preparing the custard, it’s important to chill it for several hours or overnight.
Not only does this allow the flavors to deepen, but it also helps the ice cream freeze more evenly during churning, ensuring a smoother and creamier texture.
3. Don’t Rush the Cooking Process
When heating the custard, always cook it over low to medium heat, stirring constantly.
If the heat is too high, the egg yolks might curdle, ruining the texture of your ice cream.
Be patient as you thicken the custard; it can take around 8-10 minutes for the desired consistency.
4. Churn to Soft-Serve Consistency
When churning the ice cream, it should reach the consistency of soft serve before you transfer it to the freezer.
If it’s too firm, the texture can be grainy once frozen. Remember, you can always scoop and let it soften before serving!
5. Add Mix-Ins at the Right Time
If you want to add crushed gingerbread cookies or any other mix-ins like candied ginger, do so during the final few minutes of churning.
Adding them too early may cause them to sink to the bottom or get over-processed by the machine.
Serving and Pairing Ideas
Serve with Warm Gingerbread Cake
For an extra indulgent treat, serve your gingerbread ice cream alongside a warm slice of gingerbread cake or spice cake.
The contrast between the hot, fluffy cake and the cold, creamy ice cream is irresistible.
Top with Whipped Cream and Caramel
Finish your gingerbread ice cream with a dollop of freshly whipped cream and a drizzle of homemade caramel sauce.
This adds an extra layer of sweetness and richness, making it even more decadent.
Pair with Spiced Coffee or Hot Cocoa
For a cozy holiday treat, enjoy your gingerbread ice cream with a cup of spiced coffee, chai tea, or hot cocoa.
The spices in the drinks will complement the ice cream’s flavor, creating a warming dessert experience.
Make Gingerbread Ice Cream Sandwiches
Sandwich scoops of gingerbread ice cream between two soft gingerbread cookies for a delicious, handheld dessert.
This is a fun way to serve it at parties or as a festive snack.
Serve in a Crispy Waffle Cone
For a simple but delightful presentation, serve your gingerbread ice cream in a crunchy waffle cone.
The contrast of textures makes every bite even more satisfying.
You can even sprinkle crushed gingerbread cookies around the rim of the cone for extra flavor.
Pair with Apple or Pear Pies
If you’re preparing a holiday meal, gingerbread ice cream pairs beautifully with apple or pear pie.
The spiced ice cream adds depth and richness to the fruity filling, creating a perfect balance of flavors.
These ideas will take your gingerbread ice cream experience to the next level, offering a variety of ways to enjoy it and share it with friends and family during the holiday season.
Storage and Make-Ahead Tips
1. Store in an Airtight Container
To keep your gingerbread ice cream fresh and prevent freezer burn, always store it in an airtight container.
Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the lid.
This helps lock in the moisture and flavor, maintaining that perfect creamy texture.
2. Best Enjoyed Within 1-2 Weeks
While your gingerbread ice cream will last for up to 3 weeks in the freezer, it’s best enjoyed within the first 1-2 weeks.
The flavor and texture are at their peak during this time, so try to finish it within that window for the best experience.
3. Let It Soften Before Serving
After storing the ice cream in the freezer, it can become quite firm.
To make scooping easier, let the ice cream sit at room temperature for 5-10 minutes before serving.
This will soften it to the perfect consistency, making it much easier to scoop without losing its smooth texture.
4. Make Ahead for Special Occasions
Gingerbread ice cream is an excellent make-ahead dessert! You can prepare it a day or two in advance, allowing it to freeze properly and giving the flavors plenty of time to meld together.
This makes it a stress-free addition to any holiday dinner or party.
Final Thoughts
Gingerbread ice cream is a festive treat that brings together the warmth of holiday spices and the indulgence of creamy, homemade ice cream.
Whether served with a slice of pie, enjoyed in a cone, or paired with your favorite winter beverages, it’s a delightful dessert that will brighten up any celebration.
This recipe is a perfect way to celebrate the flavors of the season while also enjoying the comforting pleasure of ice cream.
Plus, the ability to customize it with your favorite mix-ins makes it even more fun to prepare and serve!
So, if you haven’t tried gingerbread ice cream yet, give this recipe a go—you’ll love the blend of spiced sweetness and creamy indulgence.
Don’t forget to share your creations with friends and family—this is one dessert that will definitely be remembered!
Frequently Asked Questions
1. Can I make gingerbread ice cream without an ice cream maker?
Yes! If you don’t have an ice cream maker, you can still make this recipe.
After preparing the base and chilling it, pour the mixture into a shallow dish.
Every 30 minutes, stir the mixture with a fork to break up ice crystals until it reaches the desired consistency, typically about 4-6 hours.
The texture might be slightly less creamy, but it will still be delicious.
2. Can I use dairy-free alternatives?
Absolutely! To make a dairy-free version, you can substitute the heavy cream with coconut cream or almond milk, and use a non-dairy milk like coconut or oat milk in place of whole milk.
For the custard, you can use egg yolks as usual, but make sure to check that the sugar and other ingredients are dairy-free.
3. How can I make this ice cream extra creamy?
To achieve an extra creamy texture, consider adding a tablespoon of corn syrup or honey to the custard base.
These ingredients help prevent ice crystals from forming, leading to a smoother consistency.
Additionally, using full-fat coconut milk or cream can boost the richness of the ice cream.
4. Can I add other spices or flavorings to the ice cream?
Yes! You can experiment by adding cardamom, allspice, or even a touch of orange zest to enhance the flavor.
Just be sure not to overpower the gingerbread spices, as they are the star of the show!
5. How do I prevent my ice cream from getting too hard in the freezer?
To keep your gingerbread ice cream from becoming too hard, make sure it’s stored in an airtight container.
Adding a small amount of corn syrup or glycerin to the custard can also help prevent it from becoming too icy.
Also, avoid over-churning the ice cream in the machine—once it reaches a soft-serve consistency, stop.
Gingerbread Ice Cream
Equipment
- Medium Saucepan – 1
- Whisk (1)
- Wooden Spoon or Spatula (1)
- Mixing bowls (2)
- Ice Cream Maker (1)
- Airtight Container – 1
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 large Egg yolks
- 3/4 cup Granulated sugar
- 1/4 cup Molasses
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 1/2 cup Crushed gingerbread cookies optional
- 2 tablespoons Candied ginger optional
Instructions
Prepare the Custard Base
- In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just starts to simmer, then remove from the heat.
- In a separate mixing bowl, whisk the egg yolks and granulated sugar until light and fluffy. Gradually pour the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon.
Add Gingerbread Flavors
- Remove the custard from heat and stir in the molasses, ground ginger, cinnamon, nutmeg, cloves, and vanilla extract. Stir until everything is fully combined.
Cool and Chill
- Transfer the custard to a clean bowl, cover with plastic wrap (pressing it directly on the surface of the custard to prevent a skin from forming), and refrigerate for at least 4 hours or overnight to cool completely.
Churn the Ice Cream
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches soft-serve consistency.
Add Mix-ins (Optional)
- If desired, fold in crushed gingerbread cookies or candied ginger during the last few minutes of churning for added texture and flavor.
Freeze
- Transfer the churned ice cream to an airtight container, pressing a piece of plastic wrap directly onto the surface. Freeze for at least 4 hours, or until the ice cream is firm and scoopable.
Serve and Enjoy
- Once frozen, let the ice cream soften for a few minutes before scooping and serving.
Notes
- For a dairy-free version, substitute coconut cream and almond milk for the heavy cream and whole milk.
- You can adjust the sweetness by adding more or less sugar based on your preference.
- This ice cream can be stored in the freezer for up to 2-3 weeks if kept in an airtight container.
- If you don’t have an ice cream maker, you can freeze the custard in a shallow dish and stir it every 30 minutes to break up the ice crystals until it reaches the desired consistency.
