Gingerbread Cookie
Ice Cream Recipe
Gingerbread cookie ice cream is simple to make with this recipe. You don’t need a lot of unusual ingredients – but you will need plenty of Christmas spirit!
Making and eating gingerbread cookies are a Christmas tradition for many people.
No you can add these cookies to your ice cream.
This ice cream flavor is a combination of creamy vanilla ice cream and crushed gingerbread cookies.
It’s a Christmas spin off the beloved oreo ice cream flavor.
The Easy No-Mess Way to Crush Your Gingerbread Cookies
Crushing cookies involves cookie crumbs and if you’ve ever experienced given even just one cookie to a child before, you’ll know how messy cookie crumbs can be!
And they weren’t even trying to make cookie crumbs!
Here’s an easy no-mess way to make cookie crumbs.
Grab a Ziploc bag.
Place your gingerbread cookies in the bag.
Let the air out of the bag and seal the bag well.
Crush the cookies with the heel of your hand or a rolling pin.
Continue to crush until cookies reach the desired size.
Don’t keep the cookie chunks too big or they can damage your ice cream maker.
Serving Tip
Serve this ice cream with a gingerbread cookie standing in the middle of a scoop of ice cream!
You can even decorate a gingerbread man with your favorite candies and icing an place him standing up in each bowl of ice cream.
To me this ice cream reminds me of the “snow” that you would find surrounding a gingerbread house.
CHOOSE FROM 2 DIFFERENT GINGERBREAD COOKIE ICE CREAM RECIPES
Below, you have 2 different ice cream recipes to choose from:
Philadelphia style: eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Gingerbread Cookie Ice Cream
Ingredients
- 1 cup milk
- ½ cup sugar
- 2 cups whipping cream
- 1 ½ tsp vanilla
- ¾ cup crushed gingerbread cookies (or gingersnaps)***
Instructions
- Whisk milk and sugar together to completely dissolve the sugar.
- Stir in heavy whipping cream and vanilla.
- Pour into your ice cream maker.
- Churn in ice cream maker about 20-25 minutes or according to manufacturer’s instructions.
- Add crushed gingerbread cookies to the churning mixture.
- Churn for 5 more minutes.
- Dig in!
- ***Place gingerbread cookies in a Ziploc bag. Seal bag and crush cookies with the heel of your hand.
Gingerbread Cookie Ice Cream Recipe
Ingredients
- 2 eggs
- 1 cup milk
- ½ cup sugar
- 2 cups whipping cream
- 1 ½ tsp vanilla
- ¾ cup crushed gingerbread cookies (or gingersnaps)***
Instructions
- Place eggs and sugar in a small bowl and beat until light and fluffy. Set aside
- In a saucepan, heat milk until it just starts to bubble.
- Pour hot milk over beaten egg mixture. Stir well.
- Pour this mixture back into saucepan and heat, stirring constantly until mixture becomes thick and sticks to the back of a spoon.
- Chill for at least 3 hours.
- After mixture is chilled, stir in heavy whipping cream and vanilla.
- Pour into your ice cream machine.
- Mix for 20-25 minutes (or according to manufacturer’s instructions).
- Add crushed cookies to churning mixture.
- Churn an additional 5 minutes.
- Enjoy with Gingerbread cookies!
- ***Place gingerbread cookies in a Ziploc bag. Seal bag and crush cookies with the heel of your hand.
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