Homemade Gingerbread Ice Cream Recipe

Introduction

This homemade gingerbread ice cream combines creamy sweetness with festive spices and crunchy gingerbread cookies for a delightful treat. It’s an easy no-churn recipe perfect for holiday gatherings or any time you want a cozy, spiced dessert.

Ingredients

• 14 ounces sweetened condensed milk
• 2 teaspoons cinnamon
• ¼ teaspoon ground ginger
• 8 ounces whipped topping (Cool Whip recommended)
• 2 ⅓ cups roughly chopped or crushed gingerbread cookies, divided

Instructions

1. Step 1: In a large bowl, whisk together the sweetened condensed milk, cinnamon, and ground ginger until well combined.
2. Step 2: Gently fold the whipped topping into the condensed milk mixture using a rubber spatula until thoroughly mixed, being careful not to deflate the whipped topping.
3. Step 3: Fold in 2 cups of the chopped gingerbread cookies gently into the ice cream base.
4. Step 4: Pour the mixture into a freezer-safe container and sprinkle the remaining cookies on top.
5. Step 5: Cover the container with plastic wrap and freeze for at least six hours before serving.

Tips & Variations

• Fold the whipped topping and cookies gently to keep the ice cream light and airy.
• If you want to add molasses, use it sparingly, as blackstrap molasses has a strong flavor.
• You can substitute 2 teaspoons of freshly grated ginger if you don’t have ground ginger.

Storage

Store the ice cream in an airtight, freezer-safe container in the freezer for up to two weeks. When ready to serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of ground ginger?

Yes, you can substitute 2 teaspoons of freshly grated ginger for the ground ginger. It will add a slightly fresher and more vibrant ginger flavor.

Do I need an ice cream maker for this recipe?

No, this is a no-churn recipe that uses whipped topping and frozen to create a creamy texture without an ice cream maker.

Homemade Gingerbread Ice Cream Recipe

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★★★★★

4.8 from 139 reviews

This Homemade Gingerbread Ice Cream recipe combines the rich sweetness of condensed milk and whipped topping with warm spices and crunchy gingerbread cookies. Perfectly spiced with cinnamon and ground ginger, this no-churn ice cream is easy to prepare and delivers comforting holiday flavors without an ice cream maker. Serve after freezing for a creamy, festive dessert.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ice Cream Base

• 14 ounces sweetened condensed milk
• 2 teaspoons cinnamon
• ¼ teaspoon ground ginger
• 8 ounces whipped topping (such as Cool Whip)

Mix-ins

• 2 ⅓ cups roughly chopped or crushed gingerbread cookies, divided

Instructions

1. Prepare the Ice Cream Base: In a large bowl, whisk together the sweetened condensed milk, cinnamon, and ground ginger until the spices are evenly incorporated into the mixture.
2. Fold in the Whipped Topping: Gently fold the whipped topping into the condensed milk mixture using a rubber spatula. Take care to fold gradually and gently to preserve the light and airy texture of the whipped topping.
3. Add Gingerbread Cookies: Fold two cups of the roughly chopped gingerbread cookies into the ice cream base, ensuring even distribution without crushing them too much.
4. Transfer to Container: Pour the combined mixture into a freezer-safe container or a 9″ x 4-inch loaf pan. Sprinkle the remaining gingerbread cookies evenly on top for added texture and garnish.
5. Freeze: Cover the container tightly with plastic wrap or a lid, then place it in the freezer. Let the ice cream freeze for at least six hours, or until firm.
6. Serve: Remove the ice cream from the freezer and scoop to serve. Optionally, add a light drizzle of molasses for extra depth of flavor, using sparingly to avoid overpowering the ice cream.

Notes

• Fold in the whipped topping and gingerbread cookies gently to keep the ice cream base light and airy.
• Use molasses sparingly if adding a drizzle; blackstrap molasses can be quite strong in flavor.
• If you don’t have ground ginger, substitute with 2 teaspoons of freshly grated ginger for a fresh ginger flavor.
• This is a no-churn ice cream, so no ice cream maker is required.

Keywords: Gingerbread ice cream, no churn ice cream, holiday dessert, homemade ice cream, gingerbread cookies