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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/homemade-gingerbread-ice-cream-recipe/