Gingerbread Ice Cream
This Gingerbread Ice Cream is incredibly creamy and easy to scoop. It's full of molasses flavor and all sorts of warm spices. It's the perfect sweet treat to serve up around the holidays!
Who's that crazy lady that pulls out the ice cream maker in December? It's me and I made a gingerbread ice cream recipe! Seriously, it's t-shirt weather here in upstate NY today. It doesn't really matter though, ice cream is acceptable any time of the year. Ask anyone.
If you have yourself a Ninja Creami, don't be afraid to pull that out this holiday either! Ninja Creami Gingerbread Ice Cream would be delicious or if you like something fruity, Ninja Creami Strawberry Ice Cream would be delicious.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- eggs - This recipe only requires the yolks, so you can use the egg whites for these candied pecans or this pavlova.
- brown sugar - You can use either light or dark brown sugar, I had light brown sugar on hand.
- vanilla bean paste - I love vanilla bean paste but you can use vanilla extract if that's what you have on hand.
- spices - warm spices like ground cinnamon, ginger, and cloves make the perfect gingerbread flavor.
- heavy whipping cream - This helps thicken the ice cream and make it so creamy and rich.
- molasses - I prefer using a full flavor molasses such as Brer Rabbit Full Flavor Molasses. Don't use blackstrap molasses for this recipe.
It would have been amazing if I threw in a few of those soft gingerbread Little Debbie snacks all chopped up. So, when you make this, add them. They're soft and it would be so perfect!
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How to Make Gingerbread Ice Cream
Step 1 - Separate the yolks out into a small bowl.
Step 2- Grab a saucepan and add the sugar, vanilla, and spices. Whisk together until the spices are incorporated into the sugar. This will help prevent the spices from clumping when liquid is added.
Step 3 - Add the heavy whipping cream, milk, and molasses. Whisk until the molasses is mixed in well. Place over medium heat and let it heat until small bubbles form around the sides of the saucepan. The mixture should be close to boiling but not boiling.
Step 4 - Slowly add about ½ cup of the hot milk mixture into the egg yolks while whisking constantly until the milk is incorporated. This is tempering the eggs so it can be used as a thickener for the ice cream without forming scrambled eggs.
Step 5 - Add the egg yolk mixture into the hot milk mixture and whisk constantly while letting the mixture heat back up. You'll want the mixture to thicken enough that it coats the back of a wooden spoon, this will take about 4 or 5 minutes.
Step 6 - Strain the hot mixture through a fine mesh strainer to remove any cooked eggs. Cover the custard in plastic wrap and place in the fridge to chill overnight.
Step 7 - Place the ice cream custard in the ice cream maker and let it churn for the recommended time for your appliance. Fold in the soft gingerbread cookies now if you're using them.
Step 8 - Place the ice cream in a freezer container and cover with plastic wrap. Let freeze completely before serving.
Recipe FAQ's
You can, but I think it overpowers the gingerbread flavor and just tastes like molasses. I highly recommend using a regular full flavor molasses instead.
Yes! This isn't a no-churn ice cream recipe so you'll need an ice cream maker. You can always find a nice Cuisinart ice cream maker at a second-hand shop or on Amazon for a decent price.
It's rich, sweet, and full of warm spices. It tastes like gingerbread cookies but in ice cream form.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Gingerbread Ice Cream
Ingredients
- 5 egg yolks
- 1 cup light brown sugar packed
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 cups heavy cream
- 1 cup milk
- 3 tablespoon molasses
- chopped soft gingerbread cookies optional
Instructions
- Place the egg yolks into a bowl.
- In a medium sauce pan, add in the sugar, vanilla, ground cinnamon, ginger and cloves. Whisk to combine.
- Add in the heavy cream, milk and molasses. Place over medium heat and let heat to almost a boil.
- Once small bubbles form around the outsides of the pan, add about ½ cup of the hot milk in with the yolks, whisking constantly. This is called tempering the egg yolks.
- Add the egg yolk mixture into the saucepan with the rest of the hot milk. Whisk constantly. Let it heat back up and thicken. Once it is thick enough to cover the back of a wooden spoon, it's done. It took about 4 minutes for me.
- Strain the mixture with a fine mesh strainer. Place the hot mixture into a bowl, cover with plastic wrap and let it chill overnight.
- Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
- If you choose to add bits of soft gingerbread cookies, fold them in now.
- Add the ice cream into a freezer-safe bowl or loaf pan. Cover with plastic wrap.
- Place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
This looks yum!
If I don't have molasses or vanilla bean paste, what would you recommend instead?
Hi Ketsia- If you do not have vanilla bean paste, regular vanilla extract will work in its place. Molasses is a major ingredient and responsible for a lot of the classic gingerbread taste. I would really try to not skip or replace it. Hope this helps!
Ok thanks, that's helpful ?
Ice cream is for all year round! Hope you had great Christmas with the kiddo and the folks.