Homemade Gingerbread Ice Cream

Homemade Gingerbread Ice Cream ~ my latest ice cream obsession is bursting with the warm spicy flavor of the best gingerbread!

a stack of gingerbread ice cream sandwiches made with gingersnaps

Every once in a while I create a recipe that surprises even me. That’s the case with this amazing gingerbread ice cream. 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!)  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. I really really hope you try it before the season’s out, I think you’ll be as enchanted as I am.

scooping homemade gingerbread ice cream

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. 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. There are so many possibilities!

a bowl of homemade gingerbread ice cream

The recipe is a simple mix of heavy cream, lowfat milk, spices, sugar, and molasses, with just a touch of vanilla. If I had to guess, it’s the molasses that makes the magic happen.

whisking ingredients for gingerbread ice cream

One interesting discovery is that the molasses in the mix kept the ice cream from freezing rock hard like most homemade ice creams do. It froze to the perfect consistency and then stayed that way. Love that!

a stack of gingerbread ice cream sandwiches

Some of my all time favorite homemade ice creams are spice flavored, here are a few recipes to try ~

gingerbread ice cream sandwiches

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. 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 it’s 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.ice cream machine

gingerbread ice cream

gingerbread ice cream sandwiches
3.55 from 88 votes

Homemade Gingerbread Ice Cream

Course Christmas, Dessert, Fall, Favorites, Gingerbread, Gluten Free, Holidays, Ice Cream, Winter
Yield 6
Author Sue Moran


  • 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


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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. Then chill the mixture thoroughly before processing.
  • MAKE IT NO-CHURN ~ whip the heavy cream, and substitute sweetened condensed milk for the lowfat milk. Eliminate or reduce the sugar, and blend everything together. Pour it into a loaf pan and freeze until scoop-able.


Don’t lose track of this Homemade Gingerbread Ice Cream  ~ pin it!

Gingerbread ice cream pin.



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    Leave a Reply

    Please rate this recipe!

  • Reply
    September 22, 2021 at 1:09 pm

    I made this recipe yesterday. I do do some tinkering with it though. I used 2c heavy cream instead of using heavy cream and whole milk. I used sweetened condensed milk instead of the sugar. Finally I added white chocolate chips. It is awesome!! Thank you for the inspiration and the little taste of fall.

    • Reply
      Sue Moran
      September 22, 2021 at 2:19 pm

      I love this ice cream Laura, and I’m so glad you did too 🙂

  • Reply
    May 25, 2021 at 6:53 pm

    Hi Sue. I can’t wait to try this recipe. 🙂 What changes would I have to make to the recipe if I wanted to start it with an egg custard base?

  • Reply
    Sue R
    December 13, 2019 at 1:28 pm

    Hi 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.

    • Reply
      December 13, 2019 at 3:12 pm

      You would whip the cream to medium peaks, Sue, you want it mostly firm, so that air lightens the finished product. Hope you love it!

  • Reply
    December 23, 2018 at 6:40 pm

    This is so lovely, made it to have with plum pudding for Christmas lunch tomorrow ! I didn’t have molasses so substituted half golden syrup and half rice malt syrup and still tastes divine! Thank you and Merry Christmas

    • Reply
      December 23, 2018 at 7:19 pm

      Thanks Michelle, the molasses substitute is especially helpful to all my Commonwealth readers!

    • Reply
      Sue R
      December 14, 2019 at 2:55 pm

      Phew 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 🙂 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.

  • Reply
    November 20, 2018 at 8:12 am

    Making this for Thanksgiving. love anything gingerbread.

    • Reply
      November 20, 2018 at 11:41 am

      I really enjoyed this ice cream, I’m amazed I haven’t seen this flavor sold commercially, it’s soooo good 🙂

  • Reply
    October 7, 2018 at 11:47 am

    Lovely 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?!!

    • Reply
      October 7, 2018 at 12:24 pm

      Hi Blue ~ those cookies are store bought gingersnaps, but I do have a ginger molasses cookie that would work great, as well, here.

  • Reply
    July 7, 2018 at 3:02 pm

    Can you substitute whole milk for the low fat?

    • Reply
      July 7, 2018 at 3:41 pm

      Yes, sure.

  • Reply
    2 Sisters Recipes
    December 22, 2017 at 8:51 pm

    Can’t wait to try this flavor ice cream! Love everything about it Sue – sounds amazing!
    Have a wonderful holiday Sue!

  • Reply
    December 21, 2017 at 3:18 pm

    These 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!

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