Homemade Gingerbread Ice Cream ~ my latest ice cream obsession is bursting with the warm spicy flavor of the best gingerbread!
Every once in a while I create a recipe that surprises even me.Β That’s the case with this amazing gingerbread ice cream.Β I was expecting to love it because I love gingerbread, I love molasses, and I’ve made spiced ice creams before (they’ve been some of my very favorites!)Β But this particular combination blew me away ~ it’s one of the most unique ice creams I’ve ever tasted, and every single person who I allowed to take a taste agreed.Β I really really hope you try it before the season’s out, I think you’ll be as enchanted as I am.
The flavor of this gingerbread ice cream is so bold that you don’t need anything but a bowl and a spoon to enjoy it, but I can’t help fantasizing about topping it with a hot fudge or caramel sauce.Β You can see I’ve already sandwiched it between gingersnap cookies for an extra special frozen treat, and I think it would be great as the base of a holiday affogato.Β There are so many possibilities!
The recipe is a simple mix of heavy cream, lowfat milk, spices, sugar, and molasses, with just a touch of vanilla.Β If I had to guess, it’s the molasses that makes the magic happen.
One interesting discovery is that the molasses in the mix kept the ice cream from freezing rock hard like most homemade ice creams do.Β It froze to the perfect consistency and then stayed that way.Β Love that!
Some of my all time favorite homemade ice creams are spice flavored, here are a few recipes to try ~
- CARDAMOM ICE CREAM
- NUTMEG ICE CREAM
- PUMPKIN SPICE ICE CREAM
- CHAI GELATO
- CINNAMON ICE CREAM
- MEXICAN CHOCOLATE ICE CREAM
I know when I’ve got a winning recipe when I can’t even look at the photos without my heart starting to beat a little faster.Β Excuse me while I go make another pint…
Which ice cream machine do I recommend?
I get asked all the time about what machine I use. I use and recommend Cuisinart. I’ve had my machine for years without any issues, I think because there are no fussy electronic parts to break down ~ it’s a simple motor that turns the freezer bowl for churning the ice cream and it works quickly and perfectly every time.
- The machine I use, and itβs the base model. It works great for ice cream, frozen yogurt, and sorbets, and makes all of them in about 2o minutes. Click HERE or click on the image for more info.
Homemade Gingerbread Ice Cream
Ingredients
- 1 cup heavy cream
- 1 cup low fat milk
- 2/3 cup sugar
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 2 Tbsp molasses
Instructions
- In a large bowl, whisk together all the ingredients. Stir long enough so that the sugar is dissolved and the molasses has been completely incorporated.
- Pour the mixture into an ice cream maker and process according to your machine's directions. For me the ice cream takes about 25 minutes.
- Turn the soft ice cream into a container, cover with plastic wrap, and put in the freezer to firm up, this will take a minimum of 4-6 hours, or overnight.
Make it your own ~
- You can play with the spice combination a bit, but don’t leave out the molasses if you want this ice cream to taste like gingerbread.
- I’d be tempted to try a chocolate version…add cocoa powder along with the spices, or heat the cream mixture on the stove and add finely chopped chocolate, stir until everything is smooth.Β Then chill the mixture thoroughly before processing.
- MAKE IT NO-CHURN ~ whip the heavy cream, and substitute sweetened condensed milk for the lowfat milk.Β Eliminate or reduce the sugar, and blend everything together.Β Pour it into a loaf pan and freeze until scoop-able.
Don’t lose track of this Homemade Gingerbread Ice CreamΒ ~ pin it!
29 Comments
Sue R
December 13, 2019 at 1:28 pmHi Sue. I’ve just made it the no churn way and it’s now setting in the freezer. I wasn’t sure how far to whisk the cream though. Crossing fingers! It tastes amazing though. I added a couple of tablespoons of sugar to it since I know that ice cream loses some of it’s sweetness once frozen.
Sue
December 13, 2019 at 3:12 pmYou would whip the cream to medium peaks, Sue, you want it mostly firm, so that air lightens the finished product. Hope you love it!
Michelle
December 23, 2018 at 6:40 pmThis is so lovely, made it to have with plum pudding for Christmas lunch tomorrow ! I didnβt have molasses so substituted half golden syrup and half rice malt syrup and still tastes divine! Thank you and Merry Christmas
Sue
December 23, 2018 at 7:19 pmThanks Michelle, the molasses substitute is especially helpful to all my Commonwealth readers!
Sue R
December 14, 2019 at 2:55 pmPhew that is actually what I did! Medium peak stage and now it’s been in the freezer all night I checked it and it’s absolutely perfectly scoopable π Not hard at all. Pretty rich though so will serve small scoops. I think I probably didn’t need to add any additional sugar with the sweetened condensed milk but luckily my guests have a major sweet tooth so I know they’ll love it. It has a very Christmasy flavour unlike the one I bought at the supermarket. Yuk!
If I find my ice cream machine in one of the boxes (we got flooded and can’t remember if it got thrown out 9 months ago) then I’ll try the proper recipe to compare.
barbara
November 20, 2018 at 8:12 amMaking this for Thanksgiving. love anything gingerbread.
Sue
November 20, 2018 at 11:41 amI really enjoyed this ice cream, I’m amazed I haven’t seen this flavor sold commercially, it’s soooo good π
Blue
October 7, 2018 at 11:47 amLovely recipe. thinking of possibly adding some roasted walnuts… thank you for sharing this recipe and the products! Please direct me to your post do that may make those cookies as well?!!
Sue
October 7, 2018 at 12:24 pmHi Blue ~ those cookies are store bought gingersnaps, but I do have a ginger molasses cookie that would work great, as well, here.
Jennifer
July 7, 2018 at 3:02 pmCan you substitute whole milk for the low fat?
Sue
July 7, 2018 at 3:41 pmYes, sure.
2 Sisters Recipes
December 22, 2017 at 8:51 pmCanβt wait to try this flavor ice cream! Love everything about it Sue – sounds amazing!
Have a wonderful holiday Sue!
Karly
December 21, 2017 at 3:18 pmThese are everything. As if I didn’t already have a weakness for straight up gingerbread cookies, this takes things to a whole new level. MUST try!
cakespy
December 21, 2017 at 4:27 amMagic is in the molasses indeed here! What a wonderful idea. You know, I just found myself dreaming of an affogato with this ice cream, and it was a beautiful vision.
Sue
December 21, 2017 at 8:14 amI think we need to make some affogato tonight π
Ginny
December 20, 2017 at 12:16 pmI can see why you went so crazy over the flavors! It really does sound delicious. I bet the molasses really puts it over the top.
traci the kitchen girl
December 20, 2017 at 11:59 amSue…I’m in love with this idea! And your photog does it ALL the justice. Can’t wait to try this out…what a perfect holiday treat!
Joyce
December 20, 2017 at 11:09 amI love the flavours of ginger and molasses combined together – it’s quite comforting to me which leads me to think that this will definitely blow my socks off because my tastes buds will be shocked by the cooling sensation of the ice cream. You are brilliant. The ripples in your ice cream look fantastically creamy too – I am dying to try this. Happy Holidays Sue! π
Sue
December 20, 2017 at 11:22 amThanks for the nice words, Joyce, and happy holidays to you too!
Lisa Huff
December 20, 2017 at 9:35 amWhoah! My husband would love this! He can’t get enough gingerbread this time of year.
Sue
December 20, 2017 at 9:48 amIt’s such an addictive flavor!
John/Kitchen Riffs
December 20, 2017 at 7:40 amWhat a fun way to sneak gingerbread flavor into a dish! Love the idea of this ice cream — very creative. Thanks. And Happy Holidays!
Sue
December 20, 2017 at 8:05 amThanks John, I thought it was rather brilliant myself π Happy Holidays!!
Jennifer @ Seasons and Suppers
December 20, 2017 at 5:01 amLove everything about this! So fun and festive and I can just imagine those flavours π Have a wonderful Holiday Sue!
Sue
December 20, 2017 at 7:19 amThanks Jennifer, I’m so in love with this ice cream π Have a lovely holiday too π
Tricia @ Saving Room for Dessert
December 20, 2017 at 4:55 amYes indeed, this is going on my list of must make recipes! I know I would love it with all those warm spices in a creamy cool treat. Very yummy π
[email protected]'s Recipes
December 20, 2017 at 4:03 amIt’s too cold for me to have ice cream in deep winter, but I do love the idea of warming spices and molasses in ice cream. Really unique, creamy and delicious.
Sue
December 20, 2017 at 7:20 amI always make one or two (or three!) homemade ice creams on the blog every winter, I think there are certain flavors that just scream to be made this time of year. Happy Holidays Angie <3
Chris Scheuer
December 20, 2017 at 3:50 amExcuse me if I stop right in the middle of this comment and run to the kitchen! Oh my, this looks crazy delish! π