Name: Gingerbread Ice Cream
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup sweetened condensed milk; 2 tablespoons molasses; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ cup crushed gingerbread cookies

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I love how this no‑churn ice cream captures all the cozy warmth of gingerbread cookies—with cinnamon, ginger, molasses, and buttery cookie bits—in a cold, creamy treat.

Why You’ll Love This Recipe

I find this recipe irresistibly comforting and festive. It's super easy—no ice cream maker needed—and the crushed gingerbread cookies provide the perfect crunchy texture amidst the creamy base. I like having a batch ready in my freezer in December; it’s a huge hit at gatherings and with my family.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups heavy cream
1 cup sweetened condensed milk
2 tablespoons molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup crushed gingerbread cookies

Directions

First, I whip the heavy cream in a large bowl until it holds stiff peaks.
Then, I gently fold in the sweetened condensed milk, molasses, and spices until everything is evenly combined.
I stir in the crushed gingerbread cookies for that signature crunch.
I pour the mixture into a loaf pan, cover it tightly, and freeze it for at least 6 hours—or preferably overnight—for optimal texture.
Scoop and enjoy the warm, festive flavors!

Servings and timing

This recipe yields about 6 servings. Prep time is around 15 minutes, and then it requires at least 6 hours of freezing—or overnight for the best consistency.

Variations

Chocolate Crunch: Mix in ½ cup mini chocolate chips along with the cookies for a chocolate-ginger twist.
Vegan Option: Use coconut cream instead of heavy cream and sweetened condensed coconut milk as the substitute.

storage/reheating

I store leftovers in an airtight container in the freezer for up to 2 weeks. Before scooping, I let it sit at room temperature for 5–10 minutes—it softens just enough for easy scooping without melting.

FAQs

How can I prevent ice crystals from forming?

I recommend covering the surface tightly with plastic wrap before sealing the container; that helps reduce exposure to air and keeps the texture smoother.

Can I make this ice cream in advance for a party?

Absolutely! It’s ideal for make‑ahead desserts—I can freeze it a few days ahead and it stays great until party day.

What’s the best cookie to use if I don’t have gingerbread cookies?

I like using speculoos (cookie butter) biscuits or even gingersnap cookies. The spice profile is similar and they crunch beautifully.

Can I use whipped topping instead of heavy cream?

Heavy cream whips up better and gives a richer texture. Whipped topping tends to be lighter and won’t produce the same creamy consistency.

Will this ice cream be too sweet?

The combination is sweet but balanced thanks to the molasses and spices. If I find it too sweet, I reduce the sweetened condensed milk to ¾ cup and add a tablespoon of unsweetened cocoa powder to offset it.

Conclusion

I’m really impressed with how this Gingerbread Ice Cream brings festive flavor with minimal effort. It's no‑churn, quick to prep, and freezes into dreamy goodness. Whether I'm serving it at a holiday gathering or just indulging at home, this treat never disappoints. I hope others enjoy this cozy, spiced ice cream as much as I do!

Gingerbread Ice Cream

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 6 hours 15 minutes
Yield: 6 servings
Category: Dessert
Method: No-Churn
Cuisine: American
Diet: Vegetarian

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Description

This no-churn Gingerbread Ice Cream captures all the cozy warmth of gingerbread cookies with cinnamon, ginger, molasses, and buttery cookie bits in a cold, creamy dessert—perfect for the holidays.

Ingredients

2 cups heavy cream
1 cup sweetened condensed milk
2 tablespoons molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup crushed gingerbread cookies

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Instructions

Whip the heavy cream in a large bowl until stiff peaks form.
Gently fold in the sweetened condensed milk, molasses, and spices until well combined.
Stir in the crushed gingerbread cookies.
Pour the mixture into a loaf pan, cover tightly, and freeze for at least 6 hours or overnight.
Scoop and enjoy the festive, spiced flavors.

Notes

Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
Cover with plastic wrap before sealing to help prevent ice crystals.
Speculoos or gingersnaps can substitute for gingerbread cookies.