Gingerbread Ice Cream: 350 Cal Indulgent Holiday Treat

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Okay, picture this: It’s Christmas Eve, the fireplace is roaring, and Bing Crosby is crooning on the record player. But what’s missing? Something creamy, something spicy, something…frozen? That’s right, it’s Gingerbread Ice Cream time! I swear, nothing screams “holidays” louder than a scoop (or three!) of this stuff.

This Gingerbread Ice Cream isn’t just any ice cream, though. It’s got that warm, cozy gingerbread flavor we all know and love, but in a shockingly smooth and refreshing package. My kids and I started making this a few years back, and now it’s a non-negotiable part of our December traditions. The best part? It’s so easy, even the little ones can help! Plus, it’s a *perfect* way to use up those leftover gingerbread cookies (if you have any!). Trust me, this recipe is a total game-changer for your holiday desserts.

Why You’ll Love This Gingerbread Ice Cream

Oh my goodness, it’s just SO creamy and delicious! Seriously, you won’t believe how good this homemade ice cream is.
It’s absolutely perfect for the holidays. I mean, what’s more festive than gingerbread ice cream? It just screams “Christmas!”
You guys, it’s so easy to make at home! I promise, even if you’re not a master chef, you can totally nail this recipe.
No fancy ice cream maker needed! That’s right, you can whip this up without any special equipment. Score!
Got leftover gingerbread cookies hanging around? This is the *perfect* way to use ’em up. Talk about a delicious and resourceful dessert!

Ingredients for Your Homemade Gingerbread Ice Cream

2 cups heavy cream. You’ll want this *really* cold for whipping! Pop it in the freezer for 15 minutes before you start – but don’t let it freeze!
1 cup sweetened condensed milk. This is what makes it so creamy and dreamy. Trust me, don’t skimp!
2 tablespoons molasses. This gives it that classic gingerbread flavor. I like to use unsulphured molasses, but any kind will do in a pinch.
1 teaspoon ground ginger. Freshly ground is always best, but pre-ground works just fine too.
1 teaspoon ground cinnamon. Because what’s gingerbread without cinnamon, am I right?
1/2 teaspoon ground nutmeg. Don’t skip this! It adds a warm, nutty depth that’s just perfect.
1/4 teaspoon ground cloves. A little goes a long way with cloves, so be careful not to overdo it!
1/2 cup crushed gingerbread cookies. Okay, this is where you can get creative! I usually use store-bought gingerbread men, but homemade works great too. Just crush them into roughly 1/2-inch pieces – you still want some nice chunks!

How to Make Gingerbread Ice Cream: Step-by-Step Instructions

Preparing the Base for Your Gingerbread Ice Cream

Whipping the Cream

Alright, let’s get this show on the road! First, we gotta whip that heavy cream. You can use a hand mixer or a stand mixer for this – whatever you’ve got! Just make sure your cream is nice and cold. Start on low speed and gradually increase to high. You’re looking for stiff peaks here. What does that mean? When you lift the beaters, the cream should form a peak that stands up straight without flopping over. It usually takes about 5-7 minutes, so be patient!

Combining Ingredients

Okay, cream’s whipped? Awesome! Now comes the fun part. Grab that sweetened condensed milk, molasses, ginger, cinnamon, nutmeg, and cloves. Gently fold these into the whipped cream. And I mean *gently*! We don’t want to deflate all that lovely air we just whipped in. Just use a spatula and fold it over and over until everything’s just combined. A few streaks are okay – don’t overmix!

Adding the Gingerbread and Freezing Your Gingerbread Ice Cream

Incorporating the Gingerbread Cookies

Time for the gingerbread! Grab those crushed cookies and gently stir them into the ice cream base. Again, be gentle! You want them evenly distributed, but you don’t want to crush them into crumbs. We want nice little pockets of gingerbread goodness in every bite!

Freezing the Gingerbread Ice Cream

Almost there! Pour the mixture into a loaf pan (or any freezer-safe container). Smooth it out and then cover it tightly. This is super important to prevent freezer burn! I usually use plastic wrap pressed right against the surface of the ice cream, then a layer of foil on top. Now, pop it in the freezer for at least 6 hours, or even better, overnight. Patience is a virtue, my friends! Once it’s frozen solid, scoop it up and get ready for some serious holiday deliciousness!

Tips for the Best Homemade Gingerbread Ice Cream

Seriously, splurge on good spices! Trust me, the difference between McCormick and a high-quality brand is HUGE. We’re talking flavor explosion here!
Whatever you do, DON’T overmix that ice cream base! You want it light and airy, not dense and sad. Just fold until everything’s *barely* combined, okay?
Patience, grasshopper! Let that ice cream soften for like, 5-10 minutes before you try to scoop it. Otherwise, you’ll be wrestling with a rock-hard block of gingerbread ice cream. Nobody wants that!
Wanna kick up the gingerbread flavor? Go for it! Add an extra 1/2 teaspoon of ginger, cinnamon, or even a pinch more cloves. Just taste as you go!
Pro tip: Chill your bowl and beaters in the freezer for about 15 minutes before you whip the cream. It makes a *world* of difference! The cream whips up faster and gets even fluffier. You’ll thank me later!

Gingerbread Ice Cream Variations

Okay, how about this: toss in some chocolate chips or chunks? Dark chocolate is *amazing* with gingerbread, but milk chocolate works too if you’re feeling extra sweet!
Swirl in some caramel sauce! Store-bought is fine, but homemade is even better (if you’re feeling ambitious!). It adds a gooey, decadent touch that’s seriously addictive.
Top it with whipped cream and a gingerbread cookie! I mean, come on, how cute is that? It’s like a little gingerbread ice cream sundae. Perfect for the holidays!
Don’t just stick to gingerbread men! Gingersnaps are a *fantastic* alternative. They add a bit of a crunch and a slightly different spice profile. Experiment and see what you like best!
Feeling a little naughty? Add a splash of rum or bourbon for an adult version! Just a tablespoon or two will do the trick. It adds a warm, boozy kick that’s perfect for a cozy night in. But, you know, keep it away from the kiddos!

Serving Suggestions for Your Gingerbread Ice Cream

First things first: scoop that glorious **gingerbread ice cream** into a waffle cone or bowl. I mean, you can’t go wrong with the classics, right? My kids are *obsessed* with waffle cones, so that’s usually our go-to.
Okay, hear me out: pair it with warm apple pie or cobbler. Seriously, the warm pie with the cold ice cream is a match made in dessert heaven! The spices complement each other *perfectly*.
Get this: make **Gingerbread Ice Cream** sandwiches with gingerbread cookies! It’s like a double dose of gingerbread goodness. Plus, it’s super fun and festive! I like to use mini gingerbread men for extra cuteness.
Don’t forget the whipped cream and a sprinkle of cinnamon! It’s a super simple way to dress it up and add a little extra something special. I mean, who doesn’t love whipped cream?
And last but not least: serve alongside other holiday desserts! A dessert buffet featuring this **gingerbread ice cream**? Yes, please! Think Christmas cookies, peppermint bark, and maybe even a slice of pumpkin pie. Talk about a holiday feast!

Storing Your Homemade Gingerbread Ice Cream

Alright, so you’ve made a batch of this amazing gingerbread ice cream, but somehow, you didn’t eat it all in one sitting (I’m impressed!). Here’s how to keep it tasting its best!

First things first: stash it in an airtight container in the freezer. Seriously, the tighter the seal, the better! I love using those reusable ice cream containers – they’re perfect for this! You can keep it for up to 2 weeks, but let’s be real, it probably won’t last that long!
Okay, this is *key*: place a piece of plastic wrap *directly* on the surface of the ice cream. Press it down so there are no air pockets. This is the secret weapon against those nasty ice crystals! Freezer burn is the enemy, people!
Oops! Did your gingerbread ice cream turn into a brick in the freezer? Don’t panic! Just let it thaw slightly on the counter for about 10-15 minutes before you try to scoop it. You’ll be back in business in no time!

Frequently Asked Questions About Gingerbread Ice Cream

Can I make **Gingerbread Ice Cream** without an ice cream maker? Absolutely! This recipe is a no-churn dream! You just whip the cream, mix everything together, and freeze. No fancy equipment needed!
How do I get the perfect **Gingerbread Spice Ice Cream** flavor? Okay, this is where the magic happens! Don’t be afraid to play around with the spices! If you like a stronger ginger flavor, add a little extra. And remember, the molasses is key! It adds that warm, caramelly depth that’s so characteristic of gingerbread.
What are some good substitutions for gingerbread cookies? No gingerbread cookies on hand? No problem! Gingersnaps are a fantastic alternative. They’ve got that same spicy-sweet flavor, plus a little extra crunch. You could even use speculoos cookies if you’re feeling fancy!
How long does homemade **Gingerbread Ice Cream** last? Well, if you store it properly (in an airtight container with plastic wrap pressed against the surface), it’ll stay good in the freezer for up to 2 weeks. But honestly, it’s so delicious, it probably won’t last that long!
Can I use a different type of milk or cream? You *could*, but it’ll affect the texture. Heavy cream is what gives this ice cream its rich, creamy goodness. If you use a lower-fat milk, it might end up a little icy. Sweetened condensed milk is essential for the texture as well. So, if you really want that perfect, scoopable Gingerbread Ice Cream, stick with the recipe!

Nutritional Information for Gingerbread Ice Cream

Okay, so you’re probably wondering, “How much damage am I doing here?” I get it! We all wanna know, right? Just keep in mind that these are *estimates* based on the ingredients I used. Your mileage may vary, depending on your cookies and spices! But here’s the lowdown per serving (that’s 1/6 of the recipe, if you’re good at sharing!):

Serving Size: 1/6 of recipe
Calories: 350
Sugar: 30g
Sodium: 50mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg

Hey, it’s a treat! Enjoy it! Maybe have a *slightly* smaller scoop? Or just go for it and enjoy every single delicious bite! It’s the holidays, after all!

Ready to Try This Delicious Gingerbread Ice Cream Recipe?

Alright, you’ve got all the secrets, all the tips, and all the inspiration. Now it’s your turn to get in the kitchen and whip up some of this amazing **gingerbread ice cream**! Trust me, you won’t regret it! Your family and friends will be singing your praises – especially if you share!

Seriously though, I *love* hearing from you guys! So, if you try this recipe, please, please, PLEASE leave a comment below and let me know how it turned out! Did you add any fun variations? Did you serve it with anything special? I wanna hear all about it! And hey, if you snap a picture of your creation, be sure to tag me on social media! I can’t wait to see your gingerbread ice cream masterpieces! Happy scooping!