Gingerbread Ice Cream

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5 from 2 votes

Easy and creamy homemade gingerbread ice cream is filled with gingerbread spice flavor and pieces of real gingerbread – no eggs needed for the ice cream base!

Gingerbread Ice Cream: Easy homemade ice cream filled with gingerbread spice flavor and pieces of real gingerbread! | stressbaking.com

If you've hung around this blog for a while, you're probably aware that I love ice cream. I believe that ice cream is the perfect dessert that is in no way a summer-only treat, and is 100% meant to be consumed all year.

I don't care if it's ten degrees outside – you will find me bundled up in front of the fire, next to all my fall decorations, holding a bowl of ice cream because it's the love of my life (sorry, Bill).

Not having ice cream in our freezer gives me anxiety because OHMYGOD WHAT IF I HAVE A CRAVING AND DON'T HAVE ICE CREAM TO SATISFY IT?!

Gingerbread Ice Cream: Easy homemade ice cream filled with gingerbread spice flavor and pieces of real gingerbread! | stressbaking.com

I realized recently that I don't really have any seasonally specific ice cream recipes on here – and that's probably because of my bias toward eating it year round.

But that doesn't HAVE to mean that I don't have any flavors I can look forward to eating during a specific time of the year, right? Right.

Gingerbread Ice Cream: Easy homemade ice cream filled with gingerbread spice flavor and pieces of real gingerbread! | stressbaking.com

As I'm sure you've seen because you're a loyal and amazing reader (no guilt trip here, just want to encourage you to be your best self), I recently posted this recipe for paleo gingerbread bars.

Gingerbread is one of those things I just eat outside of the November and December months because it's become sort of a sacred holiday food for me. The smell and taste of gingerbread bring me right into the mode of fallen leaves, crackling fires and family gatherings.

I don't want to taint that by making it commonplace during the rest of the year, so I save up all my gingerbread taste buds for the end of the year… and usually end up eating way too many gingerbread things.

Some people overdo it with pumpkin, I overdo it with gingerbread. I make no apologies for my life decisions. And thus, this gingerbread ice cream was born.

Ingredients for gingerbread ice cream

  • 2 cups heavy cream
  • 1 cup Land O Lakes® Buttercream Style Half & Half
  • ¾ cup light brown sugar
  • ¼ cup molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoons vanilla bean paste (aff link) or vanilla extract
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • 2 cups gingerbread or gingerbread cookies, chopped into 1/2″ cubes (try my gingerbread)
Gingerbread Ice Cream: Easy homemade ice cream filled with gingerbread spice flavor and pieces of real gingerbread! | stressbaking.com

How to make gingerbread ice cream

  1. Prepare a baking sheet with parchment paper. Place cubed gingerbread in a single layer on prepared sheet and place in the freezer for at least an hour.
  2. In a large bowl, whisk together heavy cream, Land O Lakes® Buttercream Style Half & Half, brown sugar, and molasses until combined.
  3. Add cinnamon, vanilla, ginger, salt, cloves and nutmeg and whisk vigorously to combine. Place bowl in the fridge to chill for at least an hour.
  4. Pour batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning). During the last 5 minutes, add in your gingerbread.
  5. Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened). Enjoy!

Adding real gingerbread is a must

But because I'm me, the ice cream wasn't enough. I had to add in some chunks of even more deliciousness in the form of these gingerbread bars.

Chop 'em up, toss them in the freezer for a bit, and then add them in during the last few minutes of churning. And easy and — in my opinion — necessary step in the process for true ice cream perfection. Smooth and chunky, together in sweet harmony.

They happen to be paleo, but this recipe is not – just want to make sure I'm setting the right expectations here.

Gingerbread Ice Cream: Easy homemade ice cream filled with gingerbread spice flavor and pieces of real gingerbread! | stressbaking.com

Tip: Use half and half

While the chunks of real gingerbread are a must, the real star of the show here is the Land O Lakes® Buttercream Style Half & Half that I use in the recipe. It provides a creaminess and extra rich blend of real milk and cream.

It's exactly what I've been trying to find without even realizing it. Buttercream style is where it's at, y'all.

Can't find it at the store? Not a problem. I've seen plenty of recipes in the past that use a mix of heavy cream and half and half, and that's perfectly fine and works if you can't find this.

Gingerbread Ice Cream: Easy homemade ice cream filled with gingerbread spice flavor and pieces of real gingerbread! | stressbaking.com

This ice cream, y'all. It's so good. I just want to make another batch of these gingerbread bars and then add a layer of this gingerbread ice cream on top of it.

And then maybe add a giant drizzle of molasses.

AND THEN MAYBE ANOTHER LAYER OF GINGERBREAD AND ICE CREAM AND MOLASSES.

Gingerbread Ice Cream: Easy homemade ice cream filled with gingerbread spice flavor and pieces of real gingerbread! | stressbaking.com

Ahem… sorry about that.

I know I've said that it's rich and creamy a lot already in the post, but IT IS and it deserves to be emphasized. No iciness here, aka: the bane of my ice cream-loving existence.

I like to do this thing when I smoosh ice cream into the bottom of a glass serving dish so it's sort of like a really thick milkshake, and then add scoops of ice cream on top of it.

For some reason, being able to see the space in between the scoops of ice cream at the bottom bothers me, and this gives the ice cream a nice little cradle on which it can sit.

Why yes, I do know that I'm completely weird – why do you ask? Wait… don't answer that.

Gingerbread Ice Cream: Easy homemade ice cream filled with gingerbread spice flavor and pieces of real gingerbread! | stressbaking.com

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Gingerbread Ice Cream

5 from 2 votes
Easy and creamy homemade ice cream filled with gingerbread spice flavor and pieces of real gingerbread!
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings

Ingredients
 

Instructions

  • Prepare a baking sheet with parchment paper. Place cubed gingerbread in a single layer on prepared sheet and place in the freezer for at least an hour.
    2 cups (473 ⅙ g) gingerbread or gingerbread cookies
  • In a large bowl, whisk together heavy cream, Land O Lakes® Buttercream Style Half & Half, brown sugar, and molasses until combined.
    2 cups (476 g) heavy cream
    1 cup (242 g) Land O Lakes® Buttercream Style Half & Half
    3/4 cup (165 g) light brown sugar
    1/4 cup (84 ¼ g) molasses
  • Add cinnamon, vanilla, ginger, salt, cloves and nutmeg and whisk vigorously to combine. Place bowl in the fridge to chill for at least an hour.
    1 teaspoon ground cinnamon
    1 teaspoons vanilla bean paste (aff link) or vanilla extract
    1/2 teaspoon (½ teaspoon) ground ginger
    1/4 teaspoon (¼ teaspoon) salt
    1/8 teaspoon (⅛ teaspoon) ground cloves
    1/8 teaspoon (⅛ teaspoon) ground nutmeg
  • Pour batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning). During the last 5 minutes, add in your gingerbread.
  • Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened). Enjoy!

Nutrition Facts

Calories: 357kcal | Carbohydrates: 32g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 118mg | Potassium: 269mg | Fiber: 1g | Sugar: 28g | Vitamin A: 983IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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25 Comments

  1. This looks DELICIOUS! Unfortunately it’s impossible to find Land O Lakes here in Amsterdam. Any idea how I could substitute it? Thanks!

  2. Hmm, what a clever idea to make icecream with half and half, I have never really thought of it before and yours looks pretty creamy. I will make this with my favorite ginger snaps, yum!

  3. I love Gingerbread cookies! I can’t wait to try them in an ice cream, especially since it was still 90 degrees here in PHX last weekend. : (

  4. I love making my own ice cream but haven’t thought of any holiday flavors to make this year. I believe this is going to be the one I try! Thanks for sharing.

  5. What a great dessert for the season. I love the taste of gingerbread!! And I have will power when it comes to sweets but ice cream is my weakness. Oh, I can pass on the store-bought stuff but this ice cream would not last long.

  6. We have a saying, “cold cuts cold” which would make ice-creams ideal for winters! :-) I love the smoothness of your ice-cream and it shouts out in all the pictures! No more icy bits! I have found using milk cream also helps.
    Love the flavours! Thanks for sharing :-)

  7. I’ve been on a total molasses kick lately and just made a batch of gingerbread thumbprint cookies on Black Friday. I know what I’ll be making this week, especially since fresh cookies are needed, yum!

  8. I agree with you. Ice cream is not just for summer. I personally love icecream with chunks it it, and I’m very fond of gingerbread, so I look forward to making this.