Gingerbread Cookie Ice Cream is a dreamy blend of warm spices and creamy indulgence, ready in just 10 minutes. The rich, velvety base is infused with molasses and cinnamon, while chunks of chewy gingerbread cookies add a delightful crunch. Every spoonful feels like a cozy holiday hug, perfect for satisfying your sweet tooth in no time.
This recipe is a game-changer for anyone craving dessert without the fuss. The smooth, cool ice cream contrasts beautifully with the spiced cookie bits, creating a symphony of textures and flavors. Whether it’s a quick treat or a festive finale, this dessert is sure to impress with its simplicity and irresistible charm.
What You’ll Need
- 14 ounces (1 can / 400ml) sweetened condensed milk (cold)
- 2 cups (16oz / 450ml) heavy cream (cold)
- 1 teaspoon vanilla extract (optional, for added flavor)
- 1 1/2 cups (3 1/2oz / 135g) crushed gingerbread cookies (store-bought or homemade)
How to Make It
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold heavy cream on medium speed until stiff peaks form. (Tip: The cream should hold its shape when the whisk is lifted.)
- Reduce the mixer speed slightly and slowly pour in the sweetened condensed milk. If using, add the vanilla extract at this stage.
- Increase the speed again and whip the mixture until it becomes thick and reaches stiff peaks. (This is your ice cream base.)
- Gently fold in the crushed gingerbread cookies until evenly distributed.
- Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or overnight until firm.
- Scoop, serve, and enjoy your creamy Gingerbread Cookie Ice Cream!
Perfect Pairings: Toppings and Serving Ideas
Elevate your Gingerbread Cookie Ice Cream with a drizzle of warm caramel sauce or a sprinkle of cinnamon sugar for extra warmth and sweetness. For a festive touch, add a dollop of whipped cream and a mini gingerbread cookie on top. Serve in waffle cones or alongside a slice of pumpkin pie for a cozy dessert combo.
Storage Tips for Freshness
Store your ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing. Let it sit at room temperature for 5-10 minutes before scooping for the perfect creamy texture.
Quick Variations to Mix It Up
Swap gingerbread cookies for crushed graham crackers or chocolate wafers for a different flavor twist. Add a pinch of nutmeg or cloves to the base for extra spice, or fold in mini chocolate chips for a sweet surprise. For a boozy kick, stir in 1-2 tablespoons of bourbon or rum.
Time-Saving Hacks for Busy Bakers
Use store-bought gingerbread cookies to save time on baking. If you’re short on time, freeze the ice cream for at least 2 hours instead of 4—it’ll still be delicious! Pre-measure your ingredients the night before to streamline the process.
Equipment Tips for Smooth Scooping
A stand mixer or hand mixer with a whisk attachment works best for whipping the cream to stiff peaks. Use a sturdy spatula to fold in the cookie crumbs gently, ensuring even distribution. For easy scooping, dip your ice cream scoop in warm water before serving.
Gingerbread Cookie Ice Cream
Equipment
- stand mixer
- whisk attachment
- hand mixer
Ingredients
- 14 ounce sweetened condensed milk cold, 1 Can/ 400ml
- 2 cups heavy cream cold, 16oz/450 ml
- 1 teaspoon vanilla extract optional
- 1 1/2 cup crushed gingerbread cookies 3 1/2oz/135g
Instructions
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base add in your gingerbread cookie crumbs.
- Freeze at least 4 hours or overnight before scooping and serving.
