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

Gingerbread Ice Cream

5 from 1 vote
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
  

  • 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 or vanilla extract
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • teaspoon ground cloves
  • teaspoon ground nutmeg
  • 2 cups gingerbread or gingerbread cookies, chopped into ½" cubes (try my gingerbread)

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.
  • In a large bowl, whisk together heavy cream, Land O Lakes® Buttercream Style Half & Half, brown sugar, and molasses until combined.
  • 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.
  • 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

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
Course Dessert
Cuisine American
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