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–+ servings
Gingerbread Cookie Ice Cream Recipe

Gingerbread Cookie Ice Cream

Shaziya
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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 8

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.
Keyword creamy treat, gingerbread, holiday dessert, ice cream, spiced cookie
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