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- 2 cups heavy cream - 1 cup whole milk - ¾ cup granulated sugar To make this gingerbread cookie ice cream, you need rich and smooth cream. The heavy cream gives it a great texture. Whole milk adds creaminess and sweetness. The sugar balances the flavors perfectly. - 1 tablespoon vanilla extract - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground cloves - Pinch of salt Spices bring warmth to the ice cream. Vanilla extract adds a sweet scent. Ground ginger gives that classic gingerbread taste. Cinnamon, nutmeg, and cloves add depth. A pinch of salt enhances all the flavors. - 1 cup crushed gingerbread cookies (store-bought or homemade) The best part? The crushed gingerbread cookies! They add crunch and flavor. You can use store-bought cookies for ease or make your own for a personal touch. Either way, they make this ice cream special. {{ingredient_image_1}} - First, gather your ingredients: heavy cream, whole milk, and sugar. - In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, and ¾ cup of granulated sugar. - Whisk the mixture until the sugar dissolves completely. - Next, stir in 1 tablespoon of vanilla extract, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground cloves. - Add a pinch of salt to enhance the flavors. Mix well until everything is combined. - If you own an ice cream maker, pour the mixture into the machine. - Follow the manufacturer’s instructions and churn for about 20-30 minutes. - The mixture will thicken to a soft-serve texture. - For those without an ice cream maker, use a shallow dish. Pour the mixture into it and freeze for 1 hour. - After an hour, stir it vigorously with a fork. Repeat this every 30 minutes for about 3 hours. This helps create a creamy texture. - Once the mixture is creamy, gently fold in 1 cup of crushed gingerbread cookies. - Make sure the cookies are evenly mixed into the ice cream. - Transfer the ice cream to an airtight container. Freeze for at least 4 hours or until firm. - For serving, scoop into bowls or cones. Top with more crushed gingerbread cookies and a drizzle of caramel sauce for a festive touch. To get the perfect texture, cooling the mixture is key. After you mix the cream, milk, and sugar, chill it in the fridge for about an hour. This helps blend the flavors well. When you churn, follow the ice cream maker's timing. Usually, you should churn for 20 to 30 minutes. This makes the ice cream thick and creamy. When serving, think about fun toppings. Crushed gingerbread cookies add a nice crunch. A drizzle of caramel sauce makes it extra special. You can also serve the ice cream in a cone or a cup. Pairing it with warm desserts, like a brownie or pie, creates a great mix of hot and cold. One common mistake is over-churning the ice cream. If you churn too long, it can turn icy. Stop once it reaches a soft-serve texture. Mixing is also important. Avoid using too much air by stirring gently when you fold in the cookies. This keeps the ice cream smooth and creamy without tiny ice crystals. Pro Tips Chill Your Ingredients: For a creamier texture, make sure your heavy cream and milk are well chilled before mixing. Cookie Crunch: For the best texture, add the crushed gingerbread cookies just before the ice cream is fully churned to maintain their crunch. Flavor Infusion: Let the mixture sit in the fridge for an hour before churning to allow the spices to fully infuse the flavors. Storage Tips: To prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. {{image_2}} You can make gingerbread cookie ice cream even better. Try adding swirls of chocolate or butterscotch. These flavors mix well with the warm spices. You will enjoy the extra sweetness. You can also mix in nuts like pecans or walnuts. They add a nice crunch. If you want a dairy-free version, use coconut cream or almond milk. Both options work well. They give the ice cream a rich taste. Just swap them in the recipe. The spices will still shine through, making it delicious. Get creative with seasonal mix-ins. You can add crushed candy canes for a minty flavor. Dried cranberries or holiday sprinkles can brighten it up. Try topping your ice cream with whipped cream and a sprinkle of cinnamon. These twists make your dessert festive and fun. To keep your gingerbread cookie ice cream fresh, follow these tips: - Use an airtight container. This helps prevent ice crystals. - Place a piece of wax paper on top of the ice cream before sealing. This adds extra protection. - Store it in the back of your freezer. The front can get warmer when you open the door. Your gingerbread cookie ice cream will stay delicious for about 2-3 weeks in the freezer. After that, it may lose flavor and texture. Always check for any odd smells or ice crystals before serving. If you need to re-freeze your ice cream, do it carefully. First, let it sit at room temperature for about 10 minutes. This will soften it. Then, scoop out what you need before putting it back in the freezer. Avoid repeated thawing and refreezing, as this can make it grainy. You can make gingerbread cookie ice cream without a machine. Here’s how: 1. Mix Ingredients: In a large bowl, combine 2 cups heavy cream, 1 cup whole milk, and ¾ cup sugar. Whisk until the sugar dissolves. 2. Add Flavor: Stir in 1 tablespoon vanilla extract, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, and a pinch of salt. 3. Start Freezing: Pour the mixture into a shallow dish. Freeze for 1 hour. 4. Stir: After an hour, stir the mixture with a fork. This breaks up any ice crystals. 5. Repeat: Return it to the freezer. Stir every 30 minutes for about 3 hours. The mixture should become creamy and smooth. 6. Add Cookies: After the final stir, fold in 1 cup of crushed gingerbread cookies. 7. Final Freeze: Place in an airtight container and freeze for at least 4 hours. Yes, store-bought gingerbread cookies work well. Look for brands like Trader Joe's or Pepperidge Farm. They have great flavor and crunch. You can also use homemade cookies if you have them. Just make sure they are crushed well for even distribution in the ice cream. If your ice cream is too hard, don’t worry. Here are some tips: - Let it Sit: Take the ice cream out of the freezer and let it sit at room temperature for 5-10 minutes. - Warm Water Bath: Place the container in a warm water bath for a few minutes. This helps soften the ice cream. - Scoop with Warm Spoon: Use a spoon warmed in hot water to scoop. This can help you serve it more easily. Enjoy your gingerbread cookie ice cream! It’s a fun treat for the holiday season. In this article, we explored how to make delicious gingerbread cookie ice cream. We covered the main ingredients, spices for flavor, and the best mixing methods. You learned how to achieve the ideal texture and avoid common mistakes. We also shared fun variations and storage tips. Now it’s your turn to create this festive treat! Enjoy experimenting with flavors and sharing your results. Homemade gingerbread cookie ice cream is a great way to celebrate any occasion.

Gingerbread Cookie Ice Cream

A delicious ice cream infused with the warm spices of gingerbread cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 1 cup crushed gingerbread cookies
  • 1 pinch salt

Instructions
 

  • In a large mixing bowl, combine the heavy cream, whole milk, and granulated sugar. Whisk until the sugar is completely dissolved.
  • Stir in the vanilla extract, ground ginger, ground cinnamon, nutmeg, cloves, and a pinch of salt until well combined.
  • If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions (usually about 20-30 minutes).
  • Once the mixture has thickened to a soft-serve consistency, gently fold in the crushed gingerbread cookies.
  • Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
  • If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze for 1 hour, then stir vigorously with a fork. Repeat this process every 30 minutes for about 3 hours until creamy and smooth, then fold in the crushed cookies.

Notes

Serve the ice cream in a bowl or cone, topped with additional crushed gingerbread cookies and a drizzle of caramel sauce for added flavor and visual appeal.
Keyword dessert, gingerbread, ice cream